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Prep1 hr 30 mins
Serve with Chai (tea) for Breakfast or as a Snack. Pakistani snack.
Make and share this Cake Rusk recipe from Food.com.
- Dissolve yeast in the ½ lukewarm water. Stir in the 1 teaspoons of sugar, set aside for 1 hour.
- Mix the oil with the ¾ 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.
- Make out in loaves in a long pan (you may use aluminum ice cube trays, which makes about 5 loaves).
- 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.
- Slice the loaf into thick pieces,.
- .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.
I have to give this a 3 stars because it was missing the baking directions. I didn't realize they were missing until I was in the middle of kneading. I baked 2 loafs at 350 for 1 hour. It had a good taste overall. Made for PAC Spring 08.