HOLLYWOOD SQUARE RECIPES

Steps:

• Combine half of the flour and 4g of the yeast with 150ml/5fl oz water in a bowl. Bring it together into a soft dough.
• Oil a clean work surface and knead the dough for five minutes.
• Place the dough into a clean, oiled bowl and cover with cling film or a damp tea towel. Leave to rise for at 3–6 hours, depending on room temperature. (See tip for more details). The dough is ready once it has doubled in size.
• Tip the mixture into a food mixer. Add the remaining flour, oil, yeast and 75ml/2½fl oz water and mix using a dough hook attachment.
• Dissolve the salt in 75ml/2½fl oz water and gradually add this to the mixture, mixing for 6–10 minutes, or until the dough is stringy and soft.
• Oil a large square, plastic container, tip in the dough and put the lid on. Leave the dough to prove at room temperature until it has doubled in size.
• Dust a clean work surface with flour and semolina. Tip the dough out onto the surface (it will be very wet) and cover with more of the flours, trying to keep a square shape and being careful not to knock out any air. Cut the dough into two and stretch the pieces lengthways into the classic ciabatta shape.
• Preheat the oven to 220C/200C Fan/Gas 7 and sprinkle the flours lightly over a baking tray.
• Carefully place the dough onto the baking tray and allow to prove again for another 30 minutes. Bake for 30 minutes or until the loaves are golden-brown and make a hollow sound when tapped on the base. Leave cool on a wire rack and serve.

Steps:

• Heat oven to 180C/160C fan/ gas 4. Line a 20 x 20cm square baking tin with baking parchment.
• Using an electric whisk, beat the butter and sugar together until pale, light and fluffy. Add the eggs and mix again. Add the flour, baking powder, lemon zest, lemon curd and milk, and mix with a wooden spoon until all the ingredients are thoroughly combined. Pour the mixture into the prepared tin and bake for 25-30 mins or until a skewer comes out clean.
• Mix the sugar and lemon juice together and pour over the hot cake. Leave to cool in the tin. You can eat the cake as it is, or for a fancy finish, try making this feather icing.
• Mix the icing sugar with just enough water to give a runny, but not watery, icing. Put a small amount of icing in a separate bowl. Add a few drops of the food colouring to the icing until pale yellow. Spoon into a disposable icing bag.
• Remove the cake from the tin and peel off the baking parchment. Sit the cake on a wire rack over a baking tray. Spread the white icing over the top. Pipe thin lines of the coloured icing across the width of the cake. Use a cocktail stick to drag through the lines in opposite directions to create a feathered effect. Leave to set before cutting into slices.