Cooking Instructions
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Step 1
Pre-heat oven to 355 degrees F (180 degrees C). Grease an 8x8 pan with butter or cooking spray and set aside.
Step 2
In a medium mixing bowl, whisk
Ghee (50 g)
,
Olive Oil (30 mL)
, and
Granulated Sugar (100 g)
for 2-3 minutes until it's pale and fluffy.
Step 3
Add
Eggs (3)
in one at a time, whisking well in between each egg. Add
Vanilla Extract (2 mL)
and whisk well. Split the batter equally into two separate bowls.
Step 4
Whisk
All-Purpose Flour (125 g)
,
Baking Powder (2 g)
, and
Salt (2 g)
in a small mixing bowl. Add this mixture to one of the bowls with the ghee/sugar mixture and fold until all the dry ingredients are well incorporated.
Step 5
In a separate mixing bowl whisk together
All-Purpose Flour (125 g)
,
Baking Powder (2 g)
, a pinch of salt, and
Unsweetened Cocoa Powder (10 g)
. Add this mixture to the other bowl with the ghee/sugar mixture and fold until all the dry ingredients are well incorporated.
Step 6
Pour both the batters into the greased 8x8 pan and run a knife through the batter to marble the mixture. Bake in the for 20 minutes.
Step 7
Turn down the oven temperature to 300 degrees F (150 degrees C).
Step 8
Cool the risks on a rack for 15 minutes. Cut into 1/2-inch thick slices. Then cut each long strip in half.
Step 9
Place the cake rusks onto a baking sheet and bake at 300 degrees F (150 degrees) for 20 minutes.
Step 10
Turn the rusks over and bake again for another 20 minutes. Cool on a rack.
Step 11
Feel free to leave them naked like this or dip them in chocolate!
