Whole Wheat Cake rusk

I already have a recipe of cake rusk in my blog. This is very similar to the earlier one, except I haven’t used by semolina here. Plus I have added some amount of milk powder, butter and curd in this recipe. The rusks tasted really yummy and it had a perfect crunch too. So, though a bit of repitition, I am adding this too in the blog. It’s perfect to dip in some hot ginger

tea and relish. The tiny bite of almond in each bite adds a nice crunch. The milk powder helps to make the strong wheaty taste of whole wheat flour. Plus I love the fresh flavour of cardamom powder.

You can add cashew nuts and raisins too. Or try adding cranberries or black currants or pistachios. The choice is yours. The texture of the cake was simply brilliant. It was extremely soft and moist. The main key in getting soft bakes while using whole wheat flour lies in sieving the flour with the rising agents for atleast 12-15 times. Yes yes, I know it’s really time consuming and strenuous to sieve so many times. But the result is outstanding. I had half a mind to retain the cake as it is and drop the idea of transforming them into rusks. Secondly, you need to have some patience while you bake the rusks again after slicing. Bake at a low temp of say around 120-150 degree Celsius for 20-25 minutes on each side. Do not rush up the process of else the rusks will burn or over brown making it very hard. Brushing the cake slices with some melted butter really helps. So, what are we waiting for? Doesn’t the picture tempt you to try it soon? Feel free to post your queries and feedback. I would love to hear from you.

Ingredients:

• Whole wheat flour 180 gm
• Salt a pinch
• Brown sugar 100 gm
• Milk powder 2 tbsp
• Curd 2 tbsp
• Milk 240 ml
• Vinegar 1 tsp
• Oil 1/4 cup
• Butter 1 tbsp heaped
• Cardamom powder 1/2 tsp
• Baking powder 1 tsp
• Baking soda 1/4 tsp
• Almond pieces 1/4 cup

Method:

• Preheat the oven at 150-160 degree Celsius.
• Chop the almonds finely.

• Sieve the whole wheat flour, milk powder, salt, baking soda and baking powder for 10-12 times.

• Mix the milk and vinegar and keep aside for five minutes. Your buttermilk is ready.
• Now sugar and mix well. Add the oil, curd, butter and cardamom powder.
• Slowly pour the wet ingredients into the dry flour mixture. Fold in the chopped almonds.

• Pour the batter into a nicely greased cake tin. I have used a 7 by 7 inches square cake tin.

• Bake for 40-45 minutes or till a toothpick inserted into the centre of the cake comes out clean.
• Remove the tin from the oven and cool the cake in the tin for atleast 5-6 minutes.

• Gently unmould the cake from.thr tin and cool on a wire rack.
• Place the cake in the refrigerator for an hour or so. This helps to cut the rusk neatly without much crumbling
• Take it out of the refrigerator and using a long serrated bread knife, slice the loaf through the centre and then cut it neatly into around 1/2 inch thick pieces.

• Place these pieces neatly on a baking tray lined with parchment paper.

• Apply some butter on each piece. Bake them at 150 degree Celsius till one side becomes golden in colour.
• Gently flip the rusks and apply some butter on the other side too. Bake again for few minutes.
• Please keep a good watch on these rusks or they might over brown.
• Remove from the oven and cool on a wire rack.
• Store in airtight containers and enjoy them with a cup of hot tea or cold milk.