Centre a rack in the oven and preheat the oven to 350oF. Butter the insides of six 2 ½ by 1 ½ inch high ring moulds, 4 ounce disposable aluminium cups, or 4-ounce muffing tins, dust them with flour, and tap out the excess.
Place the moulds or cups on a baking sheet (line the sheet with parchment if you’re using the ring moulds) and keep close at hand.
Sift the flour and baking powder together and reserve.
Put the egg whites and vanilla bean pulp in the bowl of a mixer fitted with the whisk attachment.
Beat the whites on low speed until they are broken up and foamy.
Increase the speed to medium-high an continue to whip until the whites form soft peaks. Gradually add the sugar and whip until the whites form firm, glossy peaks.
Spoon out a little of the whipped whites into a small bowl of a mixer fitted with the whisk attachment.
Using a large flexible rubber spatula, fold the flour into the whites in two to three additions.
When the flour is incorporated, fold in the egg white and butter mixture. Immediately spoon the batter into the prepared moulds.
Slide the baking sheet into the oven and bake for 8-10 minutes, or until a knife plunged into the centre of the cakes comes out clean. The cakes should be golden brown and springy to the touch, and they should pull away just a bit from the sides of the moulds, or unmould the cakes and transfer them to a rack to cool to room temperature.
Dice ¼ cup of the strawberries. Cut ¼ cup of the raspberries in half. Gently mix these berries with the blackberries and blueberries, and set aside.
Slice each of the remaining strawberries into 8 to 12 pieces, depending on their size, and toss the slices along with the remaining ¾ cup raspberries, the sugar, pectin and lime zest and juice into a medium saucepan.
Cut the vanilla bean lengthwise in half and, using the back of the knife, scrape the pulp out of the pod; toss the pulp and the pod into the pot.
Gently stir, then set aside for 5 minutes.
Place the saucepan over low heat and cook, stirring occasionally and always gently, just until the berries begin to render their juices, about 5 minutes.
Increase the heat to medium and continue to cook and stir until the raspberries lose their shape and the strawberry slices are soft but still intact, about 8 minutes.
Turn the marmalade into a bowl, press a piece of plastic wrap against the surface to create an airtight seal, and cool to room temperature.
When the marmalade is cool, remove and discard the vanilla bean and fold in the reserved fresh berries. (The marmalade can be made up to 2 days in advance and kept in an airtight container in the refrigerator. Use it at room temperature or slightly chilled.)
To Serve, for each portion, spoon a circle of marmalade onto the centre of a dinner plate. Place a cake on top of the marmalade, then, with a spoon, gently form a shallow hollow in the centre of the cake and fill with marmalade
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» 8h ago
Being a frugal spender, and somebody who shops online a lot, I'm keen to hear from others how they go about cutting through all the daily sales & marketing "BS" from retailers to uncover offers which in reality offer good value. I've grown tired of the charade where retailers try to sell us everything under the sun at an apparently "unbeatable" prices. So I've begun seeking out ways to determine where the best deals are online at any given time. Once I've found a seemingly good deal on something, my basic process afterwards to confirm this is as follow: 1. Run a quick google search to price compare it against what other stores are charging (i.e. ignore RRP and focus on the actual market price). 2. If the price looks competitive, try to find ways to get it for even less (i.e. any coupon codes offering discounts available, do I get any extra discount for signing up to the online store's free newsletter, etc). 3. Check shipping rates, as these can vary wildly for online orders between different retailers (often effecting the overall competitiveness of the product). There's also other techniques I use (like where to look for the best offers in the first place), but this is probably a good starting point for now. What about you?
» 11h ago