Cake Rusk Recipe – Eats Now

Name: Cake Rusk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups all-purpose flour (Maida); 2 teaspoons yeast; 1/2 cup water (lukewarm); 1 teaspoon sugar; 1 1/2 teaspoons salt; 1/2 cup cooking oil; 2 eggs; 3/4 cup sugar; 2 teaspoons cardamom seeds (Ilaichi Daanay); 2 cups water (warm)

Servings: persons

8 cups all-purpose flour (Maida)
2 teaspoons yeast
1/2 cup water (lukewarm)
1 teaspoon sugar
1 1/2 teaspoons salt
1/2 cup cooking oil
2 eggs
3/4 cup sugar
2 teaspoons cardamom seeds (Ilaichi Daanay)
2 cups water (warm)

1
Dissolve yeast in the 1/2 lukewarm water. Stir in the 1 teaspoons of sugar, set aside for 1 hour.
2
Mix the oil with the 3/4 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.
3
Make out in loaves in a long pan (you may use aluminum ice cube trays, which makes about 5 loaves).
4
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.
5
Slice the loaf into thick pieces,.
6
.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.

1360

kcal

Calories

Fat

222

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 cups all-purpose flour (Maida), 2 teaspoons yeast, 1/2 cup water (lukewarm), 1 teaspoon sugar, and more.

Yes, Cake Rusk falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cake Rusk

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