This recipe is dedicated to Andrea, a serious cardamom addict!
Use a electric beater to mix together 2 large eggs (which will probably weigh about 120g) with the same weight of self-raising flour, golden caster sugar and soft, soft butter plus a teaspoon of baking powder, the zest and juice of a lemon, a tablespoon of yoghurt and the seeds from six cardamom pods.
Bake at 180 degrees for 10 – 20 minutes until nicely golden, then leave to cool. Don’t worry if they aren’t well risen: the yoghurt keeps them a little flatter.
Now use the food processor to whizz together 100g soft butter, two teaspoons of yoghurt, the juice of a lemon and 220g icing sugar.
Use a very sharp knife to cut out a circle of sponge. Pop a tiny tip of a teaspoon of good lemon curd into the bottom of the hole, top with a small spoonful of icing, then halve your circles into butterfly wings and sprinkle with icing sugar.