Easy Indian Cake Rusk (Eggless)

3.67 from 3 votes

This easy Indian cake rusk is made with a simple eggless cake, sliced and baked until golden, crisp, and perfect for dunking in chai. Fennel seeds add that classic Indian bakery flavor.

Prep Time10

Cook Time1

Total Time1 10

Course: Snack

Cuisine: British, Indian

Servings: Rusks

Calories: 60kcal

Author: Natasha Minocha

Ingredients

1 1/4 cups All-purpose flour
1 1/4 tsp Baking powder
1/4 tsp Baking soda
1/4 tsp Salt
3 tbsp Milk powder
1/4 cup Butter softened
1/2 cup Caster sugar
1/2 cup Greek yogurt, plain
2 tsp Fennel seeds, coarsely crushed

US Customary - Metric

Instructions

Preheat your oven to 180 C / 350 F. Grease an 8" pan very well. You can also line it with parchment paper.
Sift flour, baking powder, baking soda, and milk powder into a bowl.
1 1/4 cups All-purpose flour, 1 1/4 tsp Baking powder, 1/4 tsp Baking soda,1/4 tsp Salt, 3 tbsp Milk powder
In another bowl, cream the butter and sugar until light.
1/4 cup Butter, softened, 1/2 cup Caster sugar
Whisk in the yogurt.
1/2 cup Greek yogurt, plain
Add the wet ingredients to the dry ingredients. Fold in the fennel seeds.
2 tsp Fennel seeds, coarsely crushed
Transfer the batter to your prepared pan and level the batter.
Bake at 180 C / 350 F for 25-30 minutes or until a skewer inserted in the center comes out clean.
Let the cake cool completely.
Cut the cake in half and then into thin slices.
Place them on a baking tray lined with parchment paper or Silpat.
Bake for another 20-25 minutes at 160 C / 320 F or until the rusks are golden and crispy.
Halfway through the baking time, flip the rusks so they are evenly baked.
Cool completely and serve with hot mugs of tea. Enjoy!

Video

Notes

Let the cake cool completely before slicing. This will help cut neat slices without the cake crumbling.
Slice the cake evenly. Try to keep the slices around the same thickness so they bake evenly at the same time.
Don't rush the second bake. This removes the moisture and gives the rusks their signature crunch. Bake until the slices are dry and lightly golden.
Cool completely before storing. The rusks continue to firm up as they cool. Store them in an airtight container only when they are co

Nutrition