Cake Rusk or Tea Cake

By Sumod Tom April 25, 2020

Nostalgia .... something that keeps us alive from within. A reminisce of our identity.. Especially at this time when we are flooded with uncertainties and we have ample amount of time to daydream, such thought of my childhood flood back.
This is used to be a staple in almost all Kerala bakeries. Rare to find these heirloom bakes in the present fast forward modern bakeries or hotels. A mildly sweet, not hard like rusk neither soft like a cake..with the right bite for an evening tea. Or even a mid-afternoon crunch. This cake rusk/ tea cake satisfies just that. Not only is the nostalgia attached to the cake but also to everyone and everything which surrounded it.
We all know wish that we could have a rewind button for 2020...but this too shall pass. And happier days will be in sight soon.
A twist on my vanilla cake recipe. Do give it a try and please post your feedback too.

Ingredients

Instructions

Ensure all the ingredients are at room temperature. It is better to keep the butter and eggs needed for the recipe outside the refrigerator for an hour before you begin the mixing process.
Preheat your oven to 180 degrees C. Prepare a 10 or 12 x 5 Inches loaf tin by greasing and flouring /adding parchment to the bottom of the pan.
Sieve together flour, baking powder and salt a few times. To this add the dry fruits and caraway seeds, keep aside.
In a mixing bowl, add the measured softened butter and powdered sugar. Start creaming the butter and sugar mixture with a mixer or with a spatula. Continue creaming it until it is soft and fluffy.
Start adding the eggs one at a time, and continue with the creaming process. Continue until all the eggs have been added. Scrape down the side of the mixing bowl in between and mix until all the eggs are totally incorporated and the mixture is very soft and fluffy.
Add the vanilla essence and mix well.
Start adding the flour mixture, alternating with the milk mix, little at a time ( roughly in 4 turns). Do not over mix. Instead, just keep folding gently.
In case you find the batter too thick, add 1 tablespoon extra milk at a time and fold the mixture. The desired batter should be quiet thick & not the flowy ribbony consistency, else the dry fruits will sink. Scrape the bowl and blend an additional one minute on low to medium speed. Scrape the bowl one last time to be sure all ingredients are thoroughly blended.
Pour the batter into the pan and at 180°C for 40 to 45 minutes or until a wooden skewer inserted in the center comes out clean and dry.
Remove the cake from the oven and let it rest for 5 to 10 minutes.
Gently tap the bottom of the baking tin. If required, run a knife along the outer edges. Unmould the cake from the baking tin and let it cool completely on a wire rack. Slice the cake with a serrated bread knife.
If you are not continuing immediately, you can wrap the cake with baking paper and seal it in cling foil and store at room temperature for a week. It can also be refrigerated in an air tight container.
Slice the cake into evenly thick in pieces. Place the slices on a baking tray lined with parchment paper. Leave little gap between each.
Keep them in a cold oven and set your oven temperature after putting the cake pieces in oven at 160 C, bake for 25 to 35 minutes.
To get a perfectly crispy cake, invert the cake pieces after 20 minutes and continue baking.
Once done, remove it and cool it on a wire rack.
I got 40 plus pieces form this recipe.
Store it in an air tight tin after complete cooling down.
Serve it with hot tea/coffee for breakfast or evening tea, or even as lunch boxes snacks for young and old alike.
Note:
You can Use 1:1 APF and Wheat flour mix.