Shannon Swindle is the executive pastry chef at Italian restaurants Funke in Beverly Hills and Felix in Venice and probably has a recipe or a hundred under her belt when it comes to simple yet impressive desserts. This olive oil cake is one of them: rich, comforting and not too sweet. Over the years, he has tweaked the recipe to find just the right amount of olive oil and crème fraîche (or sour cream) for the kind of cake you might serve with coffee for breakfast or serve to guests on a special occasion. He bakes his cake in a large 10-inch cake pan that is 3 inches high. You can also use 8-by-2-inch pans; Just pay attention to the baking time. After 40 minutes, check if the dough is cooked (the top is firm).
He calls this a seasonal cake because you can add any seasonal fruit as a garnish. In the fall he likes to make candied fennel. This recipe makes more candy fennel than you need for the cake, but keeps well. (The candy fennel recipe can also easily be halved.)
Pastry chef Shannon Swindle shows us how to bake a simple and elegant olive oil cake.
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