1/2cupunsalted butter113 grams (1 stick), at room temperature
1/2cupgranulated white sugar100 grams, can reduce for less sweetness
1/2teaspoonvanilla extract
1/2teaspooncardamom powder
1/2cupplain yogurt120 grams
Instructions
In a large bowl sift together flour, baking powder, baking soda and salt. Set aside.
Using the paddle attachment of your stand mixer, or using your hand mixer, beat the butter until creamy. Then add the sugar and mix until well combined.Add in the vanilla extract, cardamom powder and mix.
Then add in the whisked yogurt and mix. Mixture might look like it has curdled but that's okay, don't worry about it.
Add in the flour mixture and mix until well combined, for around 1 minute or so. The batter is now done, this is a very thick batter.Spray a 8-inch square pan with non-stick spray and transfer the batter into it. Since the batter is thick, you would need a spatula or knife to spread the batter into the pan.
Bake at 325 F degrees for 35 to 40 minutes. Take the cake out of the oven, let it sit for 5 minutes and then remove from the pan onto a wire rack. Let the cake cool for around 15 minutes.Meanwhile, reduce the oven temperature to 300 F degrees (or 275 F degrees if your oven runs hot).
Once the cake has cooled for 15 minutes, cut the cake into two and then cut into slices, around 1 inch wide. You can cut either way, either length-wise and then divide each into 2 or width wise. You will get around 15-16 rusks.
Now arrange the cake slices on the pan with the white side of the cake rusks facing down (not the brown side). Don't use any parchment paper here. Bake at 300 F for 25-30 minutes (check color at 20 minutes mark), take out of the oven, flip and bake the other white side for another 25-30 minutes.
When done, the color of the white part (on both sides) should completely change to dark brown (but not burn). It's important to keep a check on the color. Check at around 20 minutes, every oven is different and your might get done quickly.Let the rusks cool completely, they will harden as they cool. And then store in an air-tight container. Enjoy these eggless cake rusk with chai or coffee!
Notes
You can add other flavors like crushed fennel seeds to the cake batter too.
Keep an eye on the rusks after 20 minutes during second bake. Every oven is different and if your oven runs hot, reduce the oven temperature to 275 F degrees for the second bake.
In case your rusks are not as crisp as you wanted them to be after they have cooled down completely (or you notice it the next day), simply put them back in the oven at 300 F degrees, 10 minutes each side.