planet gong archives

Gong cake

Gong Cakes

Dagfinn Norbø

~2 dozen
3 eggs
1 litre buttermilk
1.5 cups sugar
1 cup butter, melted
2 teaspoon baking soda (bicarbonate)
2 teaspoon horn sal (salt)
1 litre plain flour
Whisk together eggs and sugar.
Add baking soda and salt.
Add melted butter and buttermilk.
Add flour until dough is tough, but a little soggy.
Form into balls, roll in flour.
Cook on a dry pan on middle heat, turning some times. Don't burn!
Serve with vanilla kesam (quark), berries, or jam.


Ulf a Pettersen

regular bread dough
roll dough into balls, flatten into ~10cm (4") rounds, let rise
bake on dry frying pan on low heat
butter and sugar while still hot
tear with fingers - do not cut!