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Eggless Whole Wheat Flour Cake Rusk With Oatmeal


cake rusk
Ever since my return from Odisha, I haven't done enough of posts. Yes, I have been really busy with my projects. Nevertheless, I have not baked cake rusks for a long time and feel like enjoying biscottis with my regular cup of tea. So decided to bake a fresh batch for myself. Baked a wheat oat cake and then double baked the slices for a double delight.

Cake rusk or simple rusk has been a favorite since childhood. I have been savoring these crispy delicacies with milk and tea. I still remember having visited a cake rusk factory when I was merely a 4-5 year old. The memories of that day are still fresh. I often talk about that day to hubby - my biggest support system.

I love to relive those memories time and again, and he is the only one who pays ears to me here. I still remember how rusks were lined up in huge trays there ready to go into the traditional oven. Unforgettable memories. That was the day I started having rusks!

I fell so much in love with rusks that I used to bring packets with me to Delhi from my hometown of Patiala, for I never liked the taste of any bakes here.

Nevertheless, I wanted to bake rusks myself when I started cooking and entered the world of baking. My first experiment with rusks was with maida or refined flour (the only time I used maida in my recipes), which is easy to bake compared to whole wheat flour and tastes better in bakes. But whole wheat flour gets an edge over maida when it comes to picking the healthiest of both.

Gradually I started using wheat flour for my bakes. I have baked wheat cake rusks earlier as well. But this time I have got even softer rusks.

So let's come back to the recipe::

Ingredients
wheat rusk

1/2 cup- wheat flour
1/2 cup oats flour (grind oats into powder)
1/4 cup- curd
1/4-1/2 cup-water ( we just need enough water to make a sticky dough...it should not be like cake batter)
1 tsp- vinegar (I used ACV)
2 tbsp- oil
1 tbsp- malai (cream) or you can skip and add 1 more tbsp of oil/ghee
1/4-1/2 cup- sugar (I take less so add less amount of sugar)
Saunf (fennel seeds)
3/4 tsp- Baking powder
1/2 tsp- Baking soda
almonds or nuts (optional)
1 tbsp- custard powder (optional)

Procedure


  1. Keep a greased cake pan ready.  Preheat oven (microwave convection at 180 degrees for 10 mts).
  2. Sieve wheat, oats flour, baking soda, and baking powder thrice.
  3. Now in a separate container, mix cream, curd, oil, sugar, and saunf. Whisk it well so that it gets fluffy and everything is mixed up.
  4. Meanwhile, add vinegar to water and keep aside.
  5.  Add custard to the flour and mix very well.
  6. Now make a well in the dry ingredients and slowly add the wet ingredients.
  7. You may use hands to fold the batter. 
  8. Mix vinegar water slowly and carefully fold the ingredients.
  9. Remember, it will be a loose sticky dough, unlike cake batter. 
  10. Pour into the greased pan,.
  11. Bake for 22-25 mts at 180 degrees.
  12. Take out on a cooling rack.
  13. When the cake cools down, cut into thin slices and bake them on a tray for 15 mts at 180 degrees.
  14. Turn the slices and then again bake for 12-15 mts.
  15. Cool them on a cooling rack and enjoy with a cup of milk or tea.
  16. Before leaving, do explore over 45+ oatmeal recipes shared in the blog.




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