Squeeze the pods between your thumb and forefinger to crack them open. You may not need to break open many pods because the essential oil from in the cardamom seeds is strong.
Squeeze your lemon.
Add the Cardamom seeds to the lemon juice and try to crush the seeds with a spoon.
Separate the egg whites (not going to be used in this recipe) and add the egg yolks to the lemon juice and mix.
Pour the mixture into a saucepan.
Cook over moderately low heat, whisking frequently. Whisk until the curd is thick enough to hold marks of whisk and first bubble appears on surface.
Stir in the coconut oil.
Put clinging film on the curd and keep in fridge
Now let’s prepare the cake batter.
Preheat the oven to 180C.
Mix the flour, eggs and sugar altogether.
Mix until it has a smooth consistency.
Add the finely grated zest and lemon juice.
Melt the coconut oil in a medium saucepan or alternatively in the microwave for about 1min30secs.
Add the coconut oil to the mixture and continue mixing.
Pour roughly 1/3 of the cake batter into the cake mould and then add the lemon curd in the middle.
Cover the lemon curd with the rest of the cake batter.
Bake for 40-45 mins until a thin skewer inserted into the centre of the cake comes out clean. You should see the curd only.
Your cardamom infused lemon curd cake is now ready! You can enjoy it with some tea during the day or even for breakfast if are fond of sourness.