Best 3 Cake Rusk Recipes
**Cake rusk, a delectable South African treat, is a twice-baked cake that combines the flavors of a traditional sponge cake with the texture of a crispy cookie. Originating in the Cape Malay community, these rusks are a beloved snack enjoyed by people of all ages. This article presents a collection of three enticing cake rusk recipes, each offering unique variations on this classic confection.**
**1. Classic Cake Rusk:**
- This recipe stays true to the traditional cake rusk, using simple ingredients like flour, sugar, eggs, butter, and spices to create a soft and fluffy cake.
- The dough is baked until golden brown, then sliced and baked again until crispy on the outside and chewy on the inside.
- This timeless recipe yields a rusk that is perfect for dunking in coffee or tea.
**2. Orange-Infused Cake Rusk:**
- This variation adds the vibrant flavor of oranges to the classic cake rusk recipe.
- Fresh orange zest and juice are incorporated into the dough, giving it a citrusy aroma and taste.
- The result is a rusk with a delightful balance of sweetness and tanginess, perfect for those who enjoy a fruity twist.
**3. Chocolate Chip Cake Rusk:**
- Chocolate lovers will rejoice over this recipe, which incorporates an abundance of chocolate chips into the cake rusk batter.
- The combination of rich chocolate and the crispy rusk texture creates an irresistible treat that is sure to satisfy any sweet craving.
- This recipe is perfect for those who enjoy a decadent and indulgent snack.
**No matter which recipe you choose, these cake rusks are a delicious and versatile treat that can be enjoyed on their own or paired with your favorite beverage. Whether you prefer the classic flavor, the citrusy twist, or the chocolatey indulgence, these recipes offer something for everyone.**
CAKE RUSK
Make and share this Cake Rusk recipe from Food.com.
Provided by roja khan
Categories Pakistani
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Dissolve yeast in the ½ lukewarm water. Stir in the 1 teaspoons of sugar, set aside for 1 hour.
- Mix the oil with the ¾ cup sugar; add eggs, salt and 2 cups of warm water and dissolved yeast. Then stir in flour and cardamom seeds and knead until smooth. Return to a bowl well greased with oil. Brush top with melted butter or oil. Cover, set aside in a warm place until dough rises double.
- Make out in loaves in a long pan (you may use aluminum ice cube trays, which makes about 5 loaves).
- Bake at 450F for 10 minutes. Reduce the temperature to 375F and bake for a further 30- 40 minutes. Cool in the tins for 3-4 hours.
- Slice the loaf into thick pieces,.
- .Arrange the rusks in single layers on baking sheets and bake for a further 10- 15 minutes or until all moisture dries up. Cool and store in a airtight container.
Nutrition Facts : Calories 464.7, Fat 11.1, SaturatedFat 1.6, Cholesterol 35.2, Sodium 306.3, Carbohydrate 80.5, Fiber 3.9, Sugar 13.1, Protein 10.5
LINGONBERRY-CARDAMOM CAKE
Our family is Scandinavian, and we love using almonds, cardamom and lingonberries in desserts, as in this cardamom cake. If lingonberry jam is difficult to obtain, you can use pureed cranberry sauce with a little lemon juice to get a similar sweet-tart flavor. Whipped cream is a perfect topping for this Scandinavian-inspired dessert. -Barbara Kvale, Cologne, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Sprinkle 1/2 cup almonds onto bottom of a greased 10-in. springform pan. In a large bowl, combine cake mix and cardamom; cut in margarine until crumbly. Reserve 1 cup mixture for topping. To remaining mixture, beat in sour cream, 1 egg and 1 teaspoon almond extract. Spread over almonds., In another large bowl, beat cream cheese, sugar substitute and remaining 1 teaspoon almond extract until smooth. Gently beat in remaining egg. Alternately drop cream cheese mixture and jam over cake mix. Sprinkle with reserved topping. Bake for 40 minutes., Sprinkle with remaining 1/2 cup almonds. Bake until edges are golden brown and center is almost set, 30-40 minutes longer. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerated until chilled, at least 4 hours, covering when completely cooled. Remove rim from pan. Serve with whipped cream, if desired. Refrigerate leftovers.
Nutrition Facts : Calories 404 calories, Fat 24g fat (10g saturated fat), Cholesterol 56mg cholesterol, Sodium 398mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 1g fiber), Protein 6g protein.
CAKE RUSK
It's Pakistani and Indian double bake cookies.
Provided by Syeda Creations
Time 1h14m
Yield Makes 50 Cake Rusk
Number Of Ingredients 7
Steps:
- Preheat your oven to 170 C, 325 F or Gas mark 3 degrees.
- Add baking powder in flour and mix together with spoon. Put aside for later use
- Beat butter with beater at low speed and than add sugar and beat very well.
- In this step you wanna add eggs, flour (already added baking powder in it) and food colour. i) Add 1 egg, mix with the beater and than add some flour and beat it. ii) Add 1 egg more and food colour, mix with the beater and than add some flour and beat it. iii) Add last or a remaining egg, mix with the beater and than add remainig flour and beat it properly.
- Grease your cake rusk pan with butter.Pour the mixture in the pan.
- Place pan in a preheated oven for 25-30 minutes at 170 C, 325 F or Gas mark 3 degrees.
- Between 25-30 minutes check your cake is it ready or not by inserting a toothpick. If toothpick comes out clean than your cake is ready.
- Take it out from your oven and place your cake pan on wire grill or a shelf till it cool and also cool your oven ( it's good if you open your oven door and also take it out wire rack for cool it properly).
- Cut your cake in pieces.
- Lay the baking sheet or butter paper on the wire rack. And put your cake pieces on it.
- Place them in cold oven. Set your oven temperature after putting the cake pieces in oven at 150 C, 300 F or Gas mark 2 degrees for 15-20 minutes. (normally i give 20-25 minutes)
- And if you need more crispy than invert your cake pieces after 15-18 minutes and give 15 minutes more.
- Take it out from oven and after 5 to 10 minutes serve with tea, coffee or cold milk.
Tips:
- Use day-old cake to make rusks. This will help the rusks to be less crumbly and more firm. - If you don't have day-old cake, you can make a fresh cake specifically for making rusks. Just bake the cake according to the recipe and let it cool completely before slicing it into pieces. - You can use any type of cake to make rusks. However, cakes that are dense and have a lot of flavor, such as chocolate cake or carrot cake, work best. - Slice the cake into pieces that are about 1 inch thick. This will help the rusks to cook evenly. - Brush the cake pieces with melted butter before baking them. This will help to keep the rusks moist and prevent them from becoming too dry. - Bake the rusks in a preheated oven at 350 degrees Fahrenheit for 10-15 minutes per side, or until they are golden brown and crispy. - Once the rusks are baked, let them cool completely on a wire rack before storing them. - Store the rusks in an airtight container at room temperature for up to 2 weeks.Conclusion:
Cake rusks are a delicious and easy-to-make snack or treat. They are perfect for using up leftover cake, and they can be customized to your liking by using different types of cake and adding different spices or flavorings. With a little planning, you can enjoy fresh, homemade rusks any time you want.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #cuisine #preparation #healthy #asian #easy #pakistani #dietary #low-saturated-fat #low-in-something #4-hours-or-less
You'll also love
