Founder of The Feedfeed, Julie Resnick, on Feeding the Foodies
September 10, 2020
Live to Eat is back with another new episode! This week, I chatted with founder of The Feedfeed, Julie Resnick.
Julie Resnick and her husband, Dan, created The Feedfeed as a place where like-minded people could share recipes and connect. As a crowdsourced digital cooking community, The Feedfeed is made up of over 30 million home cooks, chefs, bloggers, food photographers, and food suppliers. Two of The Feedfeed’s six Instagram accounts are solely devoted to two of my very favorite things—baking and chocolate—not to mention one is also dedicated to cocktails; and trust me, the mouth-watering photos and top-notch recipes on all accounts are worth following. With virtual events and experiences and two locations in Brooklyn and Los Angeles, The Feedfeed is inspiring foodies all over the world to get in the kitchen and cook! Whether cooking with fresh and seasonal ingredients from farms in New York or dining at neighborhood restaurants in LA, Julie is a food aficionado and a big supporter of her local community.
- Tune in to find out:
- :: The simple trick to getting your kids to eat the rainbow (I mean, vegetables)
- :: What food trends we might see before 2021
- :: Why you should be adding shiitake bacon to your omelets
- :: Julie’s top tips for getting your recipe featured on The Feedfeed
Try The Feedfeed’s recipe that went viral over the summer! This sweet Berry-Swirl Olive Oil Cake developed by Jake Cohen, The Feedfeed’s Editorial Director, is just as tasty as it is pretty!
Thanks for listening today!
The Feedfeed’s Berry-swirl Olive Oil Cake
Prep Time: 15 minutes
Cook Time: 55 minutes
Serves or Makes 1 (8-inch) cake
Ingredients
For The Berry Compote:
- 2 cups mixed berries, fresh or frozen
- ½ cup granulated sugar
- 1 tsp kosher salt
For the Cake:
- 1 cup olive oil
- 1 cup granulated sugar
- ¾ cup buttermilk
- ½ cup light brown sugar
- 2 eggs
- 2 cups all purpose flour
- 2 tsp kosher salt
- ½ tsp baking soda
- ½ tsp baking powder
Make the Compote:
In a medium saucepan, combine the berries, sugar, and salt over medium-high heat. Cook, stirring often, until the berries have broken down and the juices have thickened, 15-20 minutes. Remove from the heat and let cool slightly, then transfer to a blender and puree until smooth. Let cool.
Make the Cake:
Preheat the oven to 350°F and line a 8-inch square cake pan with parchment paper.
In a large bowl, whisk together the olive oil, granulated sugar, buttermilk, brown sugar, and eggs until smooth. Add the remaining ingredients and stir until just combined. Pour into the prepared cake pan and then drizzle the puree on top, using the tip of a knife to swirl.
Bake, rotating halfway through, until golden brown and a toothpick inserted in the center of the cake comes out clean, 40-45 minutes. Remove from the oven and let cool completely, then slice and serve.
If you make this recipe, tag me @candacenelson for a chance to be featured on my stories!