Though it’s commonly served at Passover, when flour and leavening action are forbidden, I like it any time I need a gluten-free dessert. This is my Americanized version: a heady mix of spices and citrus, with grated apple added to the traditional nut-based cake. Rather than rose blossom syrup, I opt for a ginger-infused syrup that’s boozy with Applejack, America’s own apple brandy.
For the Syrup:
1 cup sugar (7 ounces; 200g)
1 1/2 cups unsweetened apple juice (12 ounces; 340g)
2-inch piece ginger (2 ounces; 60g), unpeeled, cut in half lengthwise and smashed
Zest from 1 medium lemon
1 tablespoon fresh lemon juice (1/2 ounce; 14g), from about 1 lemon
4 tablespoons Applejack brandy (2 ounces; 60g)
For the Cake:
4 large eggs (6.8 ounces; 190g)
3/4 cup sugar (5 3/4 ounces; 160g)
1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same by weight
1 cup vegetable oil (8 ounces; 220g), or any other neutral oil
2 tablespoons freshly grated ginger (1 ounce; 30g)
2 1/2 cups almond flour (8 ounces; 230g)
1 1/2 cups finely chopped walnuts (6.2 ounces; 175g)
2 teaspoons (6g) ground cinnamon
1/4 teaspoon freshly grated nutmeg
2 cups grated unpeeled Fuji apple (12 ounces; 340g), from about 2 medium apples
