I know you came here for the cake. But first, there are a few things I want to share. There is a lot going on in our lives right now. I mentioned it on Instagram, but it’s not here yet. Okay, here we go. We are moving to Denmark! Luise began studying to become a midwife, a lifelong dream. The midwifery school was in Copenhagen, so we all moved into a small house just outside the city. The question of where we should live and what country we would call home has always been a topic of conversation in our family. As is the case in most dual citizenship relationships. We speak a mix of Swedish and Danish with the kids and after 12 years in Sweden we are now ready to move to Denmark and will be moving after the summer. We were shocked by the whole situation and all the changes for us and the children, but of course we were also scared and humbled. They are excited to move to a house (with a trampoline!) and be closer to their grandmother, but have a hard time understanding the changes and new school. If you’ve ever moved to a new country with children, I’d love to hear your advice.
We will continue to work with Green Kitchen Stories, but of course Luise will also focus on her studies.
We have lots of fun GKS things planned. We’re working on a new set of tattoos, and I’m continuing work on our production company, Green Kitchen Studios. And we’re also working on a new book planned for next spring! They haven’t revealed the name yet, but we’re very excited.
Last year we launched a line of vegan supplements with Puori and we continue to collaborate, develop products and look to expand our range. The protein powder has been out of stock for a while, but is now back in warehouses. To celebrate this, we are running a 20% discount code throughout May. You can order through this link and use GKS_MAY21 to get your discount. May’s favorite product is the B12 Berry Booster, and if you haven’t tried it yet, now is a good time.
Let’s move on to today’s real topic. cake! It’s truly a treat. The recipe is based on the polenta cake from the Green Kitchen Travels book, but I tweaked it a bit to make it a little more moist and turned it into an upside-down cake with beautiful lemon slices and lemon honey syrup. It’s a perfect mash-up of Italian cheesecake and soft crumb cake, with the flavor and texture of polenta and poppy seeds. Surprisingly, it is very moist but not heavy. It’s also naturally gluten-free and sweetened only with honey for a stunning floral print. We use ricotta cheese, which makes the cake taste even better after being stored in the refrigerator.
It’s been a while since I recorded a YouTube video, but I finally made a new little movie to celebrate this cake and our moving plans. I hope this makes the process easier to understand.
