Marbled Cake Rusk

I consider cake rusk to be India’s version of biscotti or mandelbrot, but instead of twice-baked cookies, it’s twice-baked yellow cake! It’s super buttery and soaks up chai without falling apart! I love the combo of chocolate and chai and vanilla and chai! I made these vanilla and chocolate marbled cake rusks to get the best of both worlds! Diaspora Co. recently came out with cacao powder that is grown on an estate at the base of the Anamalai Hills in Tamil Nadu, India. I have always been curious as to how Indian cocoa would taste and it exceeded ALL my expectations! It’s so bright, fruity, and delicious! Also, in the same thought of what grows together, goes together, that area is also well known for their tea plantation and cardamom farms, both of which I use in my chai!

Cake rusks are a piece of India’s pre-partition past. They originate from Elizabethan England and were made so that the cake/bread would last longer. The low moisture content allows the cake rusks to keep for long periods of time. They are served plain with chai but you can also cover them in chocolate as I do in my thandai cake rusks recipe! 

I loved dipping these marbled cake rusks into my chai- sweet, buttery and it had tons of flavor! I also really enjoyed them with mango puree and as a side with coffee! 

When you’re making this recipe, the batter is quite thick, and when spread out in the pan, it’s quite thin, but don’t worry- it’ll puff up into a cake! Also, be sure to bake the cake immediately after mixing in the flour so that you don’t lose out on the baking powder reaction in the cake for a fluffy cake. 

If you do make this recipe be sure to tag me on social media @milkandcardamom! 

Marbled Cake Rusk

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• Author: Milk and Cardamom
• Total Time: 1 hour 5 minutes
• Yield: 16 1x
• Diet: Vegetarian

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Description

Chocolate and Vanilla marbled cake rusk, a twice-baked cake that is perfect for dipping into chai or coffee! Makes 32 cake rusks.

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Ingredients

Units USM Scale 1x2x3x

• 1/4 cup ghee, soldified
• 2 tbsp (30 mL) olive oil
• 1/2 cup (100 g) granulated sugar
• 3 eggs
• 1/2 tsp vanilla extract
• 2 cups (250 g) all-purpose flour, divided
• 1 tsp baking powder, diveded
• 1/4 tsp salt, divided
• 2 tbsp unsweetened cocoa powder

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Instructions

1. Pre-heat oven to 355°F. Grease an 8×8 pan with butter or cooking spray and set aside.
2. In a medium mixing bowl, whisk ghee, olive oil, and granulated sugar for 2-3 minutes until its pale and fluffy. Add eggs in one at a time, whisking well in between each egg. Add vanilla extract and whisk well. Split the batter equally into two separate bowls.
3. Whisk 1 cup of flour, 1/2 tsp of baking powder, and a pinch of salt in a small mixing bowl. Add this mixture to one of the bowls with the ghee/sugar mixture and fold until all the dry ingredients are well incorporated.
4. In a separate mixing bowl whisk together 1 cup of flour, 1/2 tsp of baking powder, a pinch of salt, and unsweetened cocoa powder. Add this mixture to the other bowl. with the ghee/sugar mixture and fold until all the dry ingredients are well incorporated.
5. Pour both the batters into the greased 8×8 pan and run a knife through the batter to marble the mixture.
6. Bake for 20 minutes and turn down the oven temperature to 300°F. Cool the risks on a rack for 15 minutes. Then cut into 1/2 inch thick slices. Then cut each long strip in half. Place the cake rusks onto a baking sheet and bake at 300°F for 20 minutes. Turn the rusks over and bake again for another 20 minutes. Cool on a rack.
7. Feel free to leave them naked like this or dip them in chocolate! Store in an airtight container for up to 2 weeks!

• Prep Time: 15 mins
• Cook Time: 50 mins
• Category: Breakfast
• Cuisine: Italian

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