Low Sodium Cake Rusk

Indulge in the satisfying crunch of this *Low Sodium Cake Rusk*, a guilt-free twist on the classic bakery treat. Crafted with unsalted butter and a hint of apple cider vinegar, this recipe provides a balanced flavor profile without relying on added salt, making it perfect for those on a low-sodium diet. These twice-baked golden slices feature a tender, buttery interior with a delightfully crisp texture, achieved with a simple yet precise baking technique. Ideal for dunking in tea or coffee, this homemade cake rusk is easy to prepare with pantry staples and retains its freshness for up to two weeks. Perfect for tea-time snacking or as a light dessert, these rusks will become your go-to comforting treat.

Nutriscore Rating: 50/100

Prep Time:15 mins

Cook Time:75 mins

Total Time:90 mins

Servings: 15

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

Directions

Step 1

Preheat your oven to 350°F (175°C) and prepare a loaf pan by lining it with parchment paper.

Step 2

In a bowl, whisk together the all-purpose flour and baking powder. Set aside.

Step 3

In a large mixing bowl, cream the unsalted butter and granulated sugar using an electric mixer until light and fluffy.

Step 4

Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 5

Gradually add the dry flour mixture to the butter mixture, alternating with milk. Start and end with the flour mixture.

Step 6

Stir in the apple cider vinegar gently until just combined, being careful not to overmix.

Step 7

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Step 8

Bake in the preheated oven for about 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

Once baked, let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Step 10

Reduce the oven temperature to 300°F (150°C). Once the cake is completely cooled, slice it into 1/2-inch thick slices.

Step 11

Arrange the slices on a baking sheet in a single layer.

Step 12

Bake the slices in the preheated oven for an additional 30-35 minutes, turning them halfway through, until they are crisp and golden brown.

Step 13

Remove from the oven and let the rusks cool completely on a wire rack before serving.

Step 14

Store any leftover rusks in an airtight container at room temperature for up to two weeks.

Nutrition Facts

Serving size	(730.2g)

Amount per serving	% Daily Value*
Calories	2474.5

Total Fat 104.5g	0%
Saturated Fat 55.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 785.0mg	0%
Sodium 1151.0mg	0%
Total Carbohydrate 351.6g	0%
Dietary Fiber 6.8g	0%
Total Sugars 154.1g
Protein 46.6g	0%

Vitamin D 147.2IU	0%
Calcium 217.7mg	0%
Iron 14.6mg	0%
Potassium 605.6mg	0%

*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.

Source of Calories

Fat: 37.1%

Protein: 7.4%

Carbs: 55.5%