Roetzer Fruitcake – Wholefood

Rating: 2.75 / 5.00 (8 Votes)

Total time: 45 min

Servings: 1.0 (servings)


For the sprinkles:


A great cake recipe for any occasion:

Finely grind the cornmeal and millet with a grain mill and mix with biobin and baking powder. On top, prepare the flour mixture with the butter, diabetic sweetener, salt and perhaps water to make a soft shortcrust pastry. Pour the shortcake into a greased springform pan and spread evenly. Rinse the peaches, remove the peel, cut them into wedges, remove the stones from the cherries and the ringroot and let everything bubble up briefly together (later: use raw). Spread the fruit evenly on the dough base.

Prepare the millet flakes with the butter, the sweetness and a little Biobin into crumbles and spread the crumbles evenly over the fruit. Bake the cake in the oven at 175-200 °C for 45-50 min.

Apropos: Finely ground hominy and millet flour can be bought ready-made in health food stores.

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