Gluten-Free Cake Rusk
Discover the ultimate recipe for **Gluten-Free Cake Rusk**, a crispy, golden-brown tea-time treat that's perfect for dipping in your favorite hot beverage. Made with gluten-free all-purpose flour, a hint of vanilla, and just the right balance of sweetness, this recipe transforms a soft, buttery cake into a delightful twice-baked snack with a satisfying crunch. With easy step-by-step instructions, including how to achieve its signature crisp texture, this recipe promises a delicious twist on a traditional favorite while catering to gluten-free dietary needs. Each batch yields 12 irresistible cake rusks that are perfect for sharing—or savoring all to yourself! Whether you're new to gluten-free baking or a seasoned expert, this recipe is sure to become a staple in your kitchen.
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Recipe Information
Ingredients
- 160 grams Gluten-free all-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 110 grams Unsalted butter, softened
- 150 grams Granulated sugar
- 3 Large eggs
- 1 teaspoon Vanilla extract
- 60 milliliters Milk
Instructions
Preheat your oven to 350°F (175°C). Lightly grease and line a 9x5-inch loaf pan with parchment paper.
In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy.
Add the eggs to the butter and sugar mixture one at a time, beating well after each addition to ensure they are fully incorporated.
Stir in the vanilla extract. Gradually add the dry flour mixture to the wet ingredients, alternating with the milk, starting and ending with the flour mixture. Mix just until all ingredients are combined and the batter is smooth.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then remove it from the pan and transfer to a wire rack to cool completely.
Once cooled, preheat the oven again to 300°F (150°C).
Slice the cooled cake into 1/2-inch thick slices using a sharp knife.
Place the slices on a baking sheet lined with parchment paper. Bake for 10-15 minutes, then flip them over and bake for another 10-15 minutes until they become golden brown and crisp on both sides.
Remove from the oven and let the rusks cool completely on a wire rack before serving.
Nutrition Facts
Calories |
2206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.5 g | 138% | |
| Saturated Fat | 62.1 g | 310% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 804 mg | 268% | |
| Sodium | 1292 mg | 56% | |
| Total Carbohydrate | 299.5 g | 109% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 154.1 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 201 mg | 15% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 336 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
