Lemon, Polenta & Ricotta Cake – Green Kitchen Stories – LaoudIt Recipe

Lemon, Polenta & Ricotta Cake – Green Kitchen Stories

I know you’re here for the cake. But there are few things we wanted to share first. You see there is a lot going on in our lives right now. We mentioned it on instagram but not yet here. So this is it. We are moving to Denmark! Luise took on a lifelong dream and began her studies to become a midwife. The midwifery school is in Copenhagen, so we are all moving to a small house just outside of town. 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 children and after spending 12 years in Sweden we are now ready for Denmark and are moving after the summer. We are delighted but also of course scared and humble for the whole situation and all the changes for us and the children. They are excited to move to a house (with a trampoline!) And be closer to their grandmother but also struggle to grasp the changes and the new school. If you have any experience moving to a new country with children, we would love to hear any advice you may have.

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

Last year we launched our line of vegan supplements with Puori and we keep working with them, developing the products and expanding the range. Protein powder has been out of stock for a while but is back in storage. To celebrate we have a 20% discount code which is available throughout the month of May. You can order via this link and use GKS_MAY21 to get the discount. May’s favorite product is the B12 Berry Booster, 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 in our Green Kitchen Travels book, but we tweaked it slightly to make it even more chewy and turned it into an upside-down cake with nice lemon slices and sugar. honey syrup with lemon. It’s the perfect mashup of an Italian cheesecake and fluffy crumb cake with a hint of polenta and poppy seed flavor and texture. As if by magic, it is very humid but not heavy. It’s also naturally gluten-free and sweetened only with honey for wonderful floral tones. We use ricotta cheese which makes the cake even better after the day in the fridge.

It’s been a while 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 will make the process easier to understand.

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