• 290 grams all-purpose flour (2 1/3 cups)
• 6 grams baking powder (1 1/2 teaspoons)
• 4 grams Kosher Salt
• 2 eggs
• 316 grams sugar (1.5 cups plus 1 tablespoon)
• 2 cups whole milk
• 2 cups olive oil- pomace, or a mild-tasting extra virgin
• Freshly ground Cardamom Seed 

Preheat oven to 325 F if you've got a convection oven, 350 F for standard.

Line a half sheet tray (for the home cook, a full-sized jelly roll pan) with parchment paper, and grease it liberally with olive oil or non-stick spray.

Cream sugar and eggs together. Sift together the dry ingredients, and set them aside.

Combine the olive oil and milk (they won’t incorporate, but this is okay).

With a stiff rubber spatula, add the dry ingredients and milk/olive oil mix to the creamed sugar and egg mix in alternating thirds- that is, 1/3 of the dry ingredients, mix, 1/3 of the milk/oil, mix, repeat until all ingredients are just incorporated.

Add your desired amount of freshly ground cardamom. Pour into the prepared pan, and spread until even. 

Bake for 20 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean. If you're not using a convection oven, turn the cake pan halfway through baking.

Allow the cake to cool on a wire rack.

To serve as they do at Lecosho, top with a scoop of almond gelato (Chef Andrea makes her own) and pile of pitted local Rainer cherries, mascerated in just a bit of sugar. Enjoy!