{"id":26594,"date":"2022-08-26T09:42:37","date_gmt":"2022-08-26T04:12:37","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=26594"},"modified":"2025-02-28T12:54:13","modified_gmt":"2025-02-28T07:24:13","slug":"the-easiest-indian-cake-rusk-eggless","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/the-easiest-indian-cake-rusk-eggless\/","title":{"rendered":"Easy Indian Cake Rusk (Eggless)"},"content":{"rendered":"\n

Crispy, buttery, lightly sweet, and made for dunking in a cup of hot chai, this Indian cake rusk<\/strong> is such a nostalgic treat. It starts with a simple eggless cake, which is sliced and baked again until golden and crunchy.<\/p>\n\n\n\n

\"A<\/figure>\n\n\n\n

If cake rusks are a childhood favorite, this homemade version is such a treat. Fennel seeds give them that familiar Indian bakery flavor, and the second bake turns the soft cake into a classic rusk we all know and love. They are simple to make and keep well too.<\/p>\n\n\n\n

Looking for more easy tea-time treats? Try my sweet potato crackers<\/a>, murmura chivda<\/a>, baked mathri<\/a>, and sweet mathri<\/a>.<\/p>\n\n\n\n

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Why You'll Love This Recipe<\/h2>\n\n\n\n

Eggless recipe.<\/strong> A simple, homemade rusk that needs no eggs!<\/p>\n\n\n\n

Easy to make.<\/strong> This cake rusk recipe starts with a basic cake that is sliced and baked again to get that classic rusk texture.<\/p>\n\n\n\n

Classic Indian bakery flavor.<\/strong> Fennel adds that familiar flavor found in traditional cake rusks.<\/p>\n\n\n\n

Perfect with chai.<\/strong> Crunchy and lightly sweet, these Indian cake rusks are best enjoyed with a cup of hot tea.<\/p>\n\n\n\n

Great for making ahead.<\/strong> These eggless rusks keep well in an airtight container, so you can enjoy them over several days.<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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Tried this recipe today & am chuffed with how similar they taste to shop-bought ones! I added Suji for crunch along with flour (will try whole wheat next time), and it\u2019s got the perfect texture.
Thank you for sharing! - Anuradha<\/p>\n\n\n\n

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Recipe Ingredients<\/h2>\n\n\n\n

Flour:<\/strong> I used all-purpose flour, but whole wheat flour is a fantastic alternative. For an extra crunch, replace 1\/4 cup of flour with semolina.<\/p>\n\n\n\n

Milk powder: <\/strong>This adds a wonderful richness to the cake rusk.<\/p>\n\n\n\n

Yogurt<\/strong>: Plain Greek yogurt works well. Well-drained homemade yogurt can also be used.<\/p>\n\n\n\n

Fennel seeds:<\/strong> For a delicious Indian bakery-style flavor. We will coarsely grind them before adding them to the batter.<\/p>\n\n\n\n

Sugar<\/strong>: Regular granulated white sugar works well in this cake rusk recipe. You can use jaggery powder, but the flavor and color will change.<\/p>\n\n\n\n

Please see the recipe card below for full information about the ingredients and quantities.<\/em><\/p>\n<\/div>\n<\/div>\n\n\n\n

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How To Make Indian Cake Rusks<\/h2>\n\n\n\n

Step 1: <\/strong>Sift flour, baking powder, baking soda, and some milk powder in a bowl. <\/p>\n\n\n\n

Step 2:<\/strong> In another bowl, beat softened butter with sugar (a handheld whisk will work just fine; you don\u2019t need an electric one) until light and fluffy.<\/p>\n\n\n\n

Step 3:<\/strong> Combine the yogurt and the beaten butter.<\/p>\n\n\n\n

Step 4:<\/strong> Add the wet ingredients to the dry. Mix in coarsely ground fennel seeds.<\/p>\n\n\n\n

\"Ingredients<\/figure>\n\n\n\n

Step 5:<\/strong> Pour the batter into an 8-inch greased baking pan. You can also line the pan with parchment paper for easier cleanup.<\/p>\n\n\n\n

\"cake<\/figure>\n\n\n\n

Step 6:<\/strong> Level the batter, make sure it is evenly spread, and bake at 180 C \/ 350 F for 30 to 35 mins (a skewer inserted in the center should come out clean).<\/p>\n\n\n\n

\"Baked<\/figure>\n\n\n\n

Step 7<\/strong>: Take out the cake and let it cool completely <\/em>(this is important).<\/p>\n\n\n\n

Step 8<\/strong>: Cut the cake in half and then into 1\/4-inch thick slices.<\/p>\n\n\n\n

\"Sliced<\/figure>\n\n\n\n

Step 9:<\/strong> Place each slice on a parchment-lined baking sheet and bake at 160 C\/ 320 F for 20 to 25 minutes, or until golden.<\/p>\n\n\n\n

\"Sliced<\/figure>\n\n\n\n

Step 10:<\/strong> Halfway through, flip the cake rusks so they are evenly baked on both sides.<\/p>\n\n\n\n

\"Baked<\/figure>\n\n\n\n

Step 11:<\/strong> Let the rusks cool completely. They will firm up and become crisp and crunchy as they cool. <\/p>\n<\/div>\n<\/div>\n\n\n\n

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Pro Tips<\/h2>\n\n\n\n