Low Sodium Cake Rusk
Indulge in the crunch of this homemade Low Sodium Cake Rusk—an irresistibly crisp treat with a tender, cake-like base. Perfectly golden and delicately sweetened, this recipe uses unsalted butter and apple cider vinegar for a health-conscious twist, making it ideal for those watching their sodium intake. With rich notes of vanilla and the satisfying bite of twice-baked rusks, this recipe strikes a beautiful balance between flavor and texture. Easy to prepare in about 90 minutes, these versatile rusks pair wonderfully with coffee or tea, offering a guilt-free snacking experience that can be stored for up to two weeks. Whether you’re after a low-sodium dessert option or a crunchy tea-time companion, this recipe delivers timeless charm without compromising on taste.
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 2 teaspoons baking powder
- 100 grams unsalted butter
- 150 grams granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 60 milliliters milk
- 1 teaspoon apple cider vinegar
Instructions
Preheat your oven to 350°F (175°C) and prepare a loaf pan by lining it with parchment paper.
In a bowl, whisk together the all-purpose flour and baking powder. Set aside.
In a large mixing bowl, cream the unsalted butter and granulated sugar using an electric mixer until light and fluffy.
Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry flour mixture to the butter mixture, alternating with milk. Start and end with the flour mixture.
Stir in the apple cider vinegar gently until just combined, being careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for about 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Reduce the oven temperature to 300°F (150°C). Once the cake is completely cooled, slice it into 1/2-inch thick slices.
Arrange the slices on a baking sheet in a single layer.
Bake the slices in the preheated oven for an additional 30-35 minutes, turning them halfway through, until they are crisp and golden brown.
Remove from the oven and let the rusks cool completely on a wire rack before serving.
Store any leftover rusks in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
2474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.5 g | 134% | |
| Saturated Fat | 55.7 g | 278% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 785 mg | 262% | |
| Sodium | 1151 mg | 50% | |
| Total Carbohydrate | 351.6 g | 128% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 154.1 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 218 mg | 17% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 606 mg | 13% | |
*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.
