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Food

Watch Shannon Swindle ‘Chef That!’ Olive Oil Cake

Pastry chef Shannon Swindle shows us how to make an olive oil cake that’s easy and elegant.

By Betty Hallock
, Laurie Ochoa, Stephanie Breijo, Brandon Ly and Mark E. Potts
Shannon Swindle — executive pastry chef of Italian restaurants Funke in Beverly Hills and Felix in Venice — has a cake recipe for you. This is an easy, one-bowl kind of cake that’s great as an elegant dessert, a snack cake or for breakfast with a cup of coffee. One of those kinds of cakes you’ll want to whip up for holiday guests. It’s lush, comforting and not too sweet. Just note that because of its hefty size (you also could make two smaller cakes), it takes a while to bake. Get the recipe.

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Food
Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times.

Laurie Ochoa

Laurie Ochoa is general manager of Food at the Los Angeles Times.

Stephanie Breijo

Stephanie Breijo is a reporter for the Food section and the author of its news column on openings, events and other happenings. Previously, she served as the restaurants and bars editor for Time Out Los Angeles, and prior to that, the award-winning food editor of Richmond magazine in Richmond, Va. Born and primarily raised in Los Angeles, she believes L.A. to be the finest food city in the country and might be biased on that count but doesn’t believe she’s wrong.

Brandon Ly

Brandon Ly is a senior art director for the Food section at the Los Angeles Times. He started his career at DoorDash and led design teams at the innovation firm Ideo in Shanghai and San Francisco. Ly is a graduate of Stanford University’s product design program and founder of the Black Bean Grocery.

Mark E. Potts

Mark E. Potts is a former senior editor for video at the Los Angeles Times. A native of Enid, Okla., Potts graduated from the University of Oklahoma with a master’s degree in broadcast journalism. He has created and edited video for DreamWorks, YouTube, Microsoft, Sony and BET.

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