‘Chicks’ – Lail Arad

Lail Arad just sent me a recipe and with the release of latest single ‘Chicks’, I know I’m in for a treat. Coinciding with the finals of The Great British Bake Off, the video for ‘Chicks’ sees Lail Arad cooking up a storm. She tells me ” I hope the song somehow celebrates the ambivalence we all experience, and naively believe that music might help us dance together to emotions that can otherwise be lonely.” One thing that stands out to me in this song is the references to a ticking body clock. “Oh my body clock is ticking / And I want to count my chickens / But the plan was hatched too quick / I need to get things out of my system.” I remember that from when she played it live, when I reviewed her for God is in the TV Zine. It’s a theme that affects so many women of a certain age and yet which is rarely discussed in songs. I think it’s revolutionary based on this alone. But the song is light heartedly sung in Lail’s trademark tuneful-Bob Dylan-esque way that touches on Baby Brave’s singing style. At heart, it’s a song about sisterhood. About conversations with female friends and the support that they bring to our lives as women.

The single ‘Chicks’ by Lail Arad is available to buy from Amazon now.

 

Torta Di Prugne
Italian Plum Cake

500g ripe Italian plums–halved, pitted, and sprinkled with a few spoonfuls of sugar
200g sugar
200g unsalted butter, at room temp
4 eggs, separated
Zest of 1 orange + 1 lemon
1 tsp. vanilla
180g all-purpose flour
65g cornflour
2 tsp. baking powder
2 Tbs. Grand Marnier (to taste)
Confectioners’ sugar for dusting

Preheat oven to 190°

Butter and flour a 9″ springform pan, tapping out excess. Beat together butter and sugar on high speed until light and fluffy, about 5 minutes. Add egg yolks one at a time, beating well after each addition, then stir in zests and vanilla. In a medium bowl, stir together flour, cornflour and baking powder. In another bowl, beat egg whites until stiff. Fold the flour into the butter mixture in 3 additions, alternating with the egg whites and ending with the whites. Do not overmix. Spread about half the batter in the pan. Bake for 10 minutes. 

Arrange plum halves, cut sides up, atop the prebaked batter and sprinkle with liqueur. Carefully spread the remaining batter evenly over the plums. Bake until lightly browned on top, 50 to 55 minutes, covering with foil as needed. Allow to cool for about half an hour before removing pan sides. Dust with confectioners’ sugar and enjoy!

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