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How To Make Easy Eggless Wheat Cake Rusk at Home


eggless cake rusk
Today, what I am going to share with you all is a wheat cake rusk recipe close to my heart. You already know about my love for cookies, but what about cakes and rusks? Well, obviously, I do love these baked goodies and double-baked delights, but often refrain from indulging too much, for clear reasons - they are calorie rich.

eggless cake rusk recipe

But what is the need to indulge in? One eggless cake rusk a day would do you no harm, especially if made at home. Yes, now the question arises how to get that perfectly baked melt-in-mouth, soft yet crunchy tea rusk at home?

Well, trust me. I am going to break my silence on this eggless Indian cake rusk recipe that I have experimented with one day. Today, I will share the same with you, for I baked one batch yesterday and it reminded me that I had to do the sharing part with you all!

So, here I come with this super soft, yummy eggless cake rusk recipe that is a marriage of healthy grains, without white flour or maida. Of course, you know me by now that I do not bring maida home - for it only adds empty calories with zero health benefits. These are enough of reasons for me not to buy baked goodies outside, for bakeries use all-purpose flour and dalda- the two ingredients that are banned at my home.

eggless biscotti

Indian cake rusk recipe for eggless biscottis
Anyway, so you, too, must always pick healthy whole grains for your food, snacks, and bakes. Trust me, they bake pretty well and serve you with taste and health - of course, a healthier alternative to all-purpose or white flour.

 This will become your go-to eggless tea rusk recipe that you'll want to try every time you are looking to indulge in a guilt-free treat. Of course, this Indian cake rusk recipe gives you soft biscottis that you can have any time with a hot cup of tea or milk. This is by far my best cake rusk recipe. Any takers for this double baked delight? Trust me, you'll never buy eggless rusks again if you try this recipe.

how to make eggless wheat cake rusk at home


wheat cake rusk eggless



Eggless Tea Rusk Ingredients

Whole wheat flour - 1 cup
Milk powder - 2 tbsp
Besan - 1tbsp (optional for color)
Oatmeal - 1 tbsp
Roasted Suji (semolina) - 1 tbsp
Cream (malai) or butter -1/2 cup (I have used malai)
Olive oil or any other vegetable oil- 1/4 cup
Fennel seeds/powder, cardamom powder, cinnamon powder or any other spices for flavor
Baking powder- 3/4 tsp
Baking soda- 1/2 tsp
Salt- pinch
Jaggery powder /sugar powder - 4 tbsp (more or less depending on taste)
Lukewarm Water- 1tbsp for soaking oats
Nuts of your choice - I have used almonds and pistachio
Vinegar or apple cider vinegar- 1 tsp
Milk- 2 tsp (if required to make loose dough)
Grated ginger- 1 tsp
Curd- 1 tbsp (optional - I added)

How To Make Eggless Cake Rusk at Home 


Take 1 cup whole wheat flour.


dry ingredients
Gather all other whole grains.


Sieve whole wheat flour, besan, milk powder, salt, and roasted suji with baking powder.

DO NOT ADD BAKING SODA AT THIS STAGE.


Powdered oats



oatmeal+ water mix











Mix powdered oats with lukewarm water. Keep aside.


olive oil 

cream or butter


In another bowl, mix oil, cream or butter, jaggery powder until light & fluffy. Throw in the spices - fennel, cardamom, nutmeg, cinnamon. Mix again.



Add chopped nuts to the wet ingredients. Mix with 1 tbsp of curd. Mix again so that the nuts are coated well.



Add grated ginger to the wet ingredients.

It's time to add the oatmeal liquid mix to the wet ingredients. The wet mix will be of very thick consistency.

Time to mix wet with dry ingredients. Do not overmix the ingredients. I prefer to mix with hands.




Now add baking soda to the dough.


Immediately add vinegar or apple cider vinegar over baking soda.


Add milk if the dough feels dry or too thick. I added 1 tbsp only. You may add up to 3 tbsp.

Look at the dough consistency. Yes, it has to be this thick- reminds you of bread dough, isn;t it?

Going into the microwave/oven. Bake at 180 degrees for 12 minutes and then for 10-15 minutes at 170 degrees.




Allow the cake to sit until it is completely cooled. DO NOT REMOVE/INVERT IT UNTIL IT HAS COOLED DOWN COMPLETELY. Else, it may crumble.


Once it has cooled down completely, cut into thick bars. I made thin cuts and my thinner slices simply crumbled down. Then I made thick cuts, which retained their shape.


Wheat cake rusk bars going into the oven for double making. Obviously, this is still in cake form. Bake at 170 degrees for 10-12 minutes. Then let them sit in the oven for 5 more minutes without the heat on. After 5 mins, it's to change sides - turn each cake rusk upside down and bake for 10 minutes more at 170 degrees. If you still feel, the rusk are soft from inside, bake them a little longer. Allow them to cool down completely before munching on these eggless tea rusks with whole wheat.

Did I say this is one of the yummiest cake rusks you will ever have. Believe me, you will never buy tea rusk eggless from the market again.
soft whole wheat cake rusk recipe

This Indian cake rusk recipe will come in handy all the time every time. 
If you are looking for cake recipes in Hindi, please translate this page using the translate button available -should be easy to follow it step by step.

I have a few ideas on mind - let's try making a banana cake rusk next time. What do you say? How will banana taste in tea rusk? Any ideas! Do drop in your suggestions!

Here comes the first feedback on this tea rusk recipe:


More feedback on this whole wheat almond biscotti:



Comments

  1. Can I substitute butter with any nut butter...wull the recipe still work?

    ReplyDelete
    Replies
    1. Well, I am afraid it won;t work dear, primarily because these are double baked. Nut butter comes from roasted nuts, and baking it twice would turn it bitter.You may rather replace the same with condensed milk or even any vegetable oil.

      Delete
  2. Hello.. Have you baked them in otg or microwave convection mode..?? I m planning to bake in convection mode.. Thanks

    ReplyDelete
    Replies
    1. I use my microwave (convection) and airfryer. You can always bake cakes and rusks in microwave convection.

      Delete
  3. The first time when we bake how should t top look like?? Every machine works differently and in 12 mins I don't think they ll b baked at all in my machine.. Thanks

    ReplyDelete
    Replies
    1. Dear, it reads "Going into the microwave/oven. Bake at 180 degrees for 12 minutes and then for 10-15 minutes at 170 degrees."
      So you need to bake at 180 for 12 mts and then lower the temperature to 170 and bake for 10-15 mts. Hope that helps.

      Delete

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