Clementine Cake (Gluten-Free)

This recipe comes to us from Diana Brown.
1 lb. high quality bittersweet choc, finely chopped
3 oz. high quality unsweetened choc, finely chopped
½ cup + 2 Tablespoons strong brewed coffee
6 large eggs at room temp
¼ cup sugar
1 cup whipping cream, whipped to soft peak (until it dollops nicely and hold its shape when dropped from a spoon)
Preheat oven to 325F. Lightly butter the inside of a 10 inch round cake pan. Line the bottom pan with parchment paper or wax paper. Melt choc with coffee over simmering water bath. Meanwhile whisk together eggs and sugar. Also whisk over water bath until mixture is warm to the touch and sugar is dissolved. Place in mixing bowl and whip until tripled in size, reduce speed and whip for another 2 minutes.
Fold egg mixture i...

This recipe was created by Leslie Hammond.
You can use this in place of shortcakes or pound cake. Make in a loaf pan for a pound cake, or two 8 inch cake pans. For best results line the pans with tin foil.
1 ½ cups butter
8 oz. cream cheese
2 ½ cups sugar
6 eggs
2 teaspoon vanilla powder (Cooks)
3 cups rice flour
1 teaspoon salt
In a mixer, with the paddle attachment beat the butter and cream cheese on low speed until smooth. Add the sugar and whip for 4 minutes. Add the eggs, vanilla, salt, and the flour. Beat on low until smooth. Pour into pan and bake 25-30 minutes at 350F.

This recipe comes to us from Michele Rice.
Ingredients:
1 cup sugar
¼ teaspoon grated lemon rind or orange rind
2 cups (½ pound) almonds with skins, finely ground. I either process the nuts in small batches in my food processor, or buy almond meal at a health food store (refrigerated section)
7 eggs, separated
¼ teaspoon cinnamon
Chipped or slivered almonds for garnish
Powdered sugar and/or whipped cream for garnish
Directions:
Cream sugar, lemon rind and egg yolks until the mixture is light and fluffy. Stir in the almonds and cinnamon. This mixture will be very dense. I do all of this in my food processor. With a mixer, beat the egg whites until they are stiff, but not dry. Stir a few tablespoons of the egg white into the almond mixture, and th...