Zelimander (zay-lee-mahn-dair) is an unusual dessert with a contrast of textures – a crisp base, a smooth ice-cream and a delicious sauce. It makes the perfect ending to a dinner party but, as it is very rich it should follow a lighter main course.


10 fl. oz. Ice-Cream, coffee-flavoured

10 fl. oz. Ice-Cream, chocolate-flavoured

2 tablespoons flaked pistachio nuts

6 oz. plus

1 teaspoon butter, softened

3 oz. castor sugar

1 teaspoon ground ginger

4 oz. flour

2 oz. ground almonds

3 oz. rice flour

1 egg yolk

3 oz. finely chopped walnuts

2-inch piece candied orange peel, finely chopped

2-inch piece candied angelica, finely chopped

2 tablespoons finely chopped blanched almonds

6 oz. dark cooking chocolate, broken into small pieces

1 oz. unsalted butter, cut into small pieces

1 large egg, lightly beaten

3 tablespoons orange-flavoured liqueur

First make the cake. Preheat the oven to moderate 350CF (Gas Mark 4, 180 rC). Grease an 8-inch round sandwich tin with the teaspoon of butter and set aside.

In a medium-sized mixing bowl, using a wooden spoon, beat the remaining butter and sugar together until the mix-ture is light and fluffy. Add the ginger, flour, ground almonds, rice flour and egg yolk and beat the ingredients together to make a soft dough.

Beat in the walnuts, orange peel, angelica and almonds.

Spoon the dough into the prepared sandwich tin and press it down with the back of the spoon.

Place the tin in the centre of the oven and bake for 30 to 40 minutes or until the cake is golden brown and firm when the centre is pressed with your fingertips.

Remove the tin from the oven and leave the cake in the tin for 10 minutes. Turn the cake on to a wire rack and leave until cool, then chill in the refrigerator.

Meanwhile, make the sauce. In a small heatproof mixing bowl set over a sauce-pan half-filled with hot water, melt the chocolate over low heat. When the chocolate has melted, stir in the butter, a small piece at a time, stirring until the butter is absorbed into the chocolate mixture. Using a small wire whisk, beat in the egg and orange-flavoured liqueur.

Cook the sauce, beating constantly, for 5 minutes.

Remove the pan from the heat. Lift the bowl out of the pan and set aside until the sauce is cool.

Scoop the coffee and chocolate ice-creams on to the cake, alternating the colours. Pour over a little of the chocolate sauce and pour the remainder into a sauceboat. Sprinkle the pistachio nuts over the ice-cream and serve immediately, with the sauce.

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