Cake Rusk is something we would have growing up. It’s the Pakistani version of an Italian biscotti. It’s twice baked cake. Basically you would bake a cake and with whatever was left over you would re-bake it till it became a crunchy texture like a crunchy cookie. They can be made from any type of cake I suppose but most traditionally it’s a plane vanilla cake or yellow cake with some almond extract in (that’s the one I prefer). Traditionally they are long rectangular shapes however because I have two little ones at home I made them more of a bite size version. (Also helps my husband keep the pounds off! 🤣) they aren’t has hard as biscotti, they are crumbly and crunchie and are very delicious with a nice cup of tea or coffee.
Here’s how you bake them!
- 50g butter (melted & cooled)
- 2 eggs
- 170g sugar
- 156g flour
- 2tsp vanilla
- 1 tsp almond extract (omit if you don’t like almond)
- 100 ml milk
- Turn the oven on at 175C and line a square cake tin with baking/parchment paper.
- In a stand mixer (or with a handheld mixer) whisk the egg and sugar until light and fluffy.
- In a separate small bowl add in the flour and baking powder and mix until combined.
- Fold into the egg/sugar mixture by hand adding in the vanilla and almond extract. Then fold in the butter and milk until combined.
- Pour into the prepared cake tin and bake for 40 min on the lower rack on the oven. Once baked take out and let cool.
- Once cooled, slice into squares or rectangles about half a cm thickness and then place onto the rack and re-bake at 150C for 20 min until dark golden brown. Almost the shade of maple syrup.
- Take out and cool completely on the rack and there you have it! Ready to be dipped in your coffee/tea for your afternoon snack!