Salaams!
So today I have a recipe for Cake Rusk… Cake Rusk is basically the Pakistani version of biscotti, and it’s something that is eaten with chai.
I got this awesome recipe from Simply Sweet ‘n Savory and I basically followed her recipe exactly, except I had to double the recipe to fit my baking dish, and I had to tweek the baking times a little bit.
I hope you enjoy!
Cake Rusk
Ingredients
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 6 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
Instructions
-
Preheat oven to 350°F and set aside a greased 10”x15” pan.
-
In a large bowl, beat the butter and sugar until light and pale yellow.
-
Add eggs one at a time, mixing well after each addition.
-
Add all-purpose flour, baking powder, and vanilla. Whisk until smooth.
-
Pour batter into prepared pan and bake for 35 minutes. Remove cake and allow it to cool for 30 minutes. Reduce oven temperature to 300°F.
-
Cut the cake down the center horizontally, and then cut into ½” slices. Line the sliced cake on an ungreased baking sheet, sliced side-up, and bake for 30 minutes. Flip the slices over and bake for an additional 30 minutes.
-
Cool on baking sheets to room temperature.
They look fantastic & perfectly baked. Thank you dear for trying it out & for letting me know! These are quite a big hit in our house. You can’t stop after eating just one 🙂
noo, thank YOU for posting the recipe! My family loves these! I’ve made three batches of these in the last 10 days haha