Chef That: Easy and Elegant Olive Oil Cake With Candied Fennel

Shannon Swindle is executive pastry chef of Italian restaurants Funke in Beverly Hills and Felix in Venice, and he’s probably got a recipe or a hundred in his back pocket when it comes to simple yet impressive desserts like this easy, one-bowl cake. It’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.