Halal Diet Cake Rusk Recipe

Description

Cake rusks are twice-baked sweet treats popular in South Asian cuisine, especially in Pakistan and India. This halal-friendly diet version uses healthier ingredients to create crispy, light biscuits perfect for dunking in tea or coffee. With reduced sugar and fat content, these rusks satisfy sweet cravings while being mindful of calorie intake.

 

Ingredients

Dry Ingredients:

• 2 cups whole wheat flour (or 1 cup whole wheat + 1 cup all-purpose flour for lighter texture)
• 1½ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon ground cardamom (optional, for flavor)

Wet Ingredients:

• 3 tablespoons olive oil or vegetable oil (halal-certified)
• ⅓ cup honey or date syrup (can substitute with ¼ cup stevia or other sugar substitute)
• 2 large eggs (room temperature)
• ½ cup plain low-fat yogurt (ensure halal certification if available)
• 1 teaspoon vanilla extract (alcohol-free, halal-certified)
• 1 tablespoon fresh lemon juice
• Zest of one lemon (optional)

Optional Add-ins (choose one or combine):

• 2 tablespoons crushed unsalted pistachios
• 2 tablespoons chopped almonds
• 1 tablespoon fennel seeds
• 1 teaspoon ground cinnamon
• 2 tablespoons dried cranberries, finely chopped

Equipment

• Mixing bowls
• Electric mixer or whisk
• Loaf pan (9" × 5")
• Parchment paper
• Cooling rack
• Sharp serrated knife
• Baking sheet

Instructions

First Bake (Cake Stage):

1. Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper, leaving some overhang on the sides for easy removal.

2. Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cardamom (if using).

3. Mix wet ingredients: In a large bowl, beat the oil and honey/sweetener together for about 1 minute. Add eggs one at a time, beating well after each addition. Stir in the yogurt, vanilla extract, lemon juice, and lemon zest (if using).

4. Combine mixtures: Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Do not overmix.

5. Add mix-ins: If using any optional add-ins, gently fold them into the batter.

6. Bake the cake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool: Remove from the oven and allow the cake to cool in the pan for 10 minutes. Then use the parchment paper to lift the cake out and place it on a cooling rack. Let it cool completely (about 2 hours or overnight).

Second Bake (Rusk Stage):

1. Preheat the oven to 275°F (135°C).

2. Slice the cake: Once completely cooled, use a sharp serrated knife to cut the cake into thin slices (about ½ inch thick). For traditional rusk shape, cut the slices vertically.

3. Arrange on baking sheet: Place the slices on a baking sheet in a single layer, leaving small spaces between each slice.

4. Second bake: Bake for 15 minutes, then flip each slice and bake for another 15-20 minutes until the rusks are dry and crisp. The exact time will depend on how thick your slices are and how crunchy you want your rusks.

5. Final cooling: Remove from the oven and let the rusks cool completely on a wire rack. They will crisp up further as they cool.

6. Storage: Once completely cooled, store in an airtight container. They will keep for 2-3 weeks at room temperature.

Serving Suggestions

• Serve with tea, coffee, or milk for dunking
• Enjoy as a light breakfast with fruit
• Pack as a travel-friendly snack

Nutritional Benefits

• Lower in sugar and fat compared to traditional cake rusks
• Whole wheat flour adds fiber and nutrients
• No artificial preservatives or additives
• Around 70-90 calories per rusk (depending on size)

Halal Considerations

• Uses halal-compliant ingredients
• No alcohol or animal-derived ingredients
• Verify that vanilla extract is alcohol-free/halal-certified
• Ensure any dairy products are from halal sources if available

Variations

• Chai Spiced: Add ½ teaspoon each of cinnamon, ginger, and cardamom
• Chocolate: Add 2 tablespoons of unsweetened cocoa powder to the dry ingredients
• Fruit Infused: Add ¼ cup finely chopped dried fruits like apricots or dates
• Seed Mix: Add 1 tablespoon each of sesame, flax, and chia seeds for extra nutrition
• Protein Boost: Add 2 tablespoons of halal-certified protein powder to the dry ingredients

Enjoy these crispy, lightly sweetened treats as a guilt-free indulgence that pairs perfectly with your favorite hot beverage!