cake rusk recipe without oven | oil based homemade cake rusk

You can definitely make delicious cake rusk at home without an oven! Here's a recipe using oil:

*Ingredients:*

1 cup all-purpose flour
½ cup powdered sugar
3 eggs
¼ cup vegetable oil
1 tsp baking powder
Pinch of salt
1 tsp vanilla extract (optional)
Yellow food coloring (optional)

*Equipment:*

Mixing bowl
Whisk
Large pot with a tight-fitting lid
Trivet or heat diffuser (optional)
Baking sheet or plate
Parchment paper (optional)
Knife

*Instructions:*

1. *Prepare the pot:* In your large pot, place a trivet or heat diffuser (this helps distribute heat evenly) and add a few tablespoons of water. Bring the water to a simmer on medium heat.

2. *Mix dry ingredients:* In a bowl, whisk together the flour, baking powder, and salt.

3. *Cream wet ingredients:* In another bowl, using a whisk or electric mixer, beat the oil and sugar together until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract (if using).

4. *Combine everything:* Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in a few drops of yellow food coloring if desired.

5. *Grease the pan:* Line a baking sheet or plate with parchment paper (optional) for easier cleanup. Lightly grease the parchment paper or baking sheet.

6. *Pour and cook:* Pour the batter onto the prepared pan, spreading it into an even layer. Place the pan on top of the trivet or heat diffuser in the pot. Cover the pot tightly and cook on low heat for 30-40 minutes, or until a toothpick inserted into the center comes out clean.

7. *Cool and cut:* Carefully remove the pan from the pot and let the cake cool completely on a wire rack. Once cool, cut the cake into squares or desired rusk shapes.

8. *Double cook for extra crispiness (optional):* For a drier, crispier rusk, preheat the pot again on low heat without the water. Arrange the cake slices in a single layer on a baking sheet or plate. Place the pan back on the trivet or heat diffuser in the pot and cook for 10-15 minutes per side, or until golden brown and dry.

9. *Cool completely:* Let the rusks cool completely before storing them in an airtight container.

*Tips:*

You can substitute melted butter for the vegetable oil if desired.
Feel free to add a pinch of your favorite spice, like cardamom or nutmeg, for a twist.
If you don't have a trivet or heat diffuser, you can place the pot directly on the stovetop on low heat. However, keep a close eye on the cake to prevent burning.
Enjoy your homemade cake rusks dipped in tea, coffee, milk, or simply on their own!