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Tutti Frutti Cake Rusk | Indian tea rusk

Make your tea time super fun and delicious with these Tutti Frutti Cake Rusk. Indian tea rusk with the goodness of tutti frutti is absolutely moreish and paired with a cup of tea is just divine.
Prep Time10 mins
Cook Time50 mins
Cooling time20 mins
Course: Breakfast, cookies, Snack
Cuisine: Indian
Keyword: indian tea rusk, tutti frutti cake, tutti frutti rusk recipe
Author: [email protected] Bong


  • 150 grams All Purpose Flour/ Maida / Wholewheat flour plus 1 tbsp flour to coat the tutti frutti
  • 1 tsp Baking Powder
  • 1/4 tsp Baking soda
  • 1/2 tsp Green Cardamom powder
  • pinch of salt
  • 110 grams Butter 
  • 80 grams Powdered sugar/ Icing sugar
  • 3 large Eggs free range
  • 1/2 tsp Vanilla Extract
  • 1 cup Tutti frutti
  • 2-3 tsp milk (optional)


  • Preheat the oven to 180°C and prepare the 8 inch square baking tin or you can also use 2 loaf tins by brushing it with some oil and lining with a baking paper.
  • Add a tablespoon of flour on the tutti frutti and coat them well.This way the tutti frutti will not sink in the batter. keep it aside.
  • In a bowl sift in together all purpose flour, baking powder, baking soda, cardamom powder and a pinch of salt and keep it aside.
  • In a large bowl add the butter and powdered sugar together and beat it with a hand whisk until light and fluffy and pale.
  • Now add in the eggs, one at a time and beating after each addition of egg until incorporated. Do not over beat.
  • Add the flour mixture along with the vanilla extract and with a spatula fold everything together. (If you think the batter is too dry add 1-2 tsp of milk and fold it lightly.)
  • Add the flour coated tutti frutti to the batter and lightly fold it.
  • Slowly pour the thick batter in the prepared baking tin and smoothen it slowly with the spatula. Sprinkle some tutti frutti on top if desired.
  • Bake it in the oven for 22-28 minutes. Check it after 22 minutes by inserting a tooth pick. When you Insert a toothpick to it will come out clean.
  • Remove from the oven and let it cool.
  • Preheat the oven to 150° C. Line a large rectangular baking pan with parchment paper. Now cut the cake into 3/4 inch strips.
  • Place the cake rusk on the baking tin and bake in preheated oven for 15-18 minutes on each side.
  • Remove from the oven. Let it cool complete on a cooling rack. Store it in an airtight container for 2 weeks. Enjoy!!