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Program: Bake
Pre heat temp: 170⁰C
Pre heat time: 10 mins
Cook temp: 170⁰C
Cook time: 55 mins
Ingredients:
- 125 gram all-purpose flour
- 125 gram unsalted butter, softened
- 125 gram granulated castor sugar
- 3 eggs
- ¼ tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla essence
- 1 tsp green cardamom powder (elaichi powder)
- ½ tsp turmeric
Preparation:
- Pre-heat oven to 180⁰C. Line a 7 inch square baking tin with parchment paper and grease sides well with butter
- Combine flour, salt, baking powder, baking soda, cardamom powder in a bowl. Set it aside
- Whisk the butter and sugar until fluffy and pale in color – about 10 minutes by the manual whisk, 3-4 mins with a hand mixer at medium-high speed
- Add egg one at a time, beating each time for about 10 – 20 seconds using a hand mixer at medium speed. In between add vanilla essence as well
- Add the flour mixture, and fold until all the ingredients are combined nicely. Add turmeric and gently fold it into the batter
- Pour the cake batter into the greased pan. Bake in a preheated oven for 35 minutes, or until a toothpick comes out clean. Let the cake sit in the tin for 10 – 15 mins.
- Turn the cake onto a cooling rack and let it cool for 15 – 20 mins. Then, using a sharp knife, cut it down the middle, then into ¼ inch thick strips
- Divide each strip into 2 – 3 rectangular pieces (rusk) depending upon the size of the strip
- Arrange the rusks on a baking sheet, and put the sheet back into the oven.
- Bake at 140⁰C for 10 mins. Turn them over and bake the other side for another 10 mins. If they need more time in the oven, turn down the heat a little bit and let them bake for slightly longer until they are golden brown and crisp on all sides
- Transfer warm cake rusk onto a wire-rack and let them cool. Store in an airtight container. Serve cake rusk with a cup of tea or coffee
