Lemon, Polenta & Ricotta Cake

I know you're here for the cake. But there are a few things we wanted to share first. You see, there's a lot going on in our lives right now. We talked about it on Instagram but not here yet. So here it is. We're moving to Denmark! Luise realized her lifelong dream and began her studies to become a midwife. The midwifery school is in Copenhagen so we will all move to a small house just outside the city. The question of where we should live and which country we call home has always been a topic in our family, as I think it is in most dual nationality relationships. We speak a mix of Swedish and Danish with the kids and after spending 12 years in Sweden, we are now ready for Denmark and will be moving after the summer. We are excited but obviously also scared and humbled by the whole situation and all the changes for us and the kids. They are excited to move into a house (with a trampoline!) and be closer to their grandmother, but they also have a hard time grasping the changes and the new school. If you have any experience with moving to a new country with kids, we'd love to hear any tips you might have.

We will continue to work with Green Kitchen Stories, but Luise will obviously also focus a lot on her studies.
We have a lot of fun things planned for GKS. We are working on a new tattoo series, I am continuing to work on Green Kitchen Studios, our production company. And we're also working on a new book due next spring! We're not revealing the name yet, but we're very excited about it.

Last year we launched together with Puori and we are continuing to work with them, developing the products and trying to expand the range. The protein powder has been out of stock for a while but is now back in warehouses. To celebrate we have a 20% discount code available throughout May. You can order via this link and use GKS_MAY21 to receive the discount. May's favorite product is the B12 Berry Enhancer so if you haven't tried it yet, now is a good opportunity.

Let's move on to the real topic of the day. The cake! It's a real treat. The recipe is based on a polenta cake from our company Travels in the green kitchen book but we tweaked it a bit to make it even more moist and turn it into an upside down cake with beautiful lemon slices and lemon honey syrup. It's the perfect mashup between an Italian cheesecake and a soft crumb cake with a flavor and texture reminiscent of polenta and poppy seeds. Magically it's very moist but not heavy. It's also naturally gluten-free and sweetened only with honey for gorgeous floral tones. We use ricotta which makes the cake even better after a day in the fridge.

It's been a long time since we last recorded a YouTube video, but to celebrate this cake and our moving plans, we've finally made a new little movie for you. Hopefully this makes the process easier to understand.

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