This sweet, nutty gluten-free cake is inspired by a syrupy Sephardic sweet called tishpishti.
Adjust rack to lower-middle position and preheat oven to 350°F . Line a 9- by 13-inch anodized aluminum baking pan with parchment paper, covering bottom and long sides of pan. Lightly grease pan with nonstick cooking spray.In a 2-quart nonreactive saucepan over medium-high heat, simmer together sugar, apple juice, ginger, and lemon peel until syrup reaches 234°F on an instant-read thermometer. Remove syrup from heat and add lemon juice and Applejack.
Using a flexible rubber spatula, fold in almond flour, walnuts, cinnamon, and nutmeg until combined. Fold in grated apple. Pour batter into prepared pan and gently tap on the counter to evenly distribute. Bake until golden brown and top of cake bounces back to the touch, about 50 minutes. While cake is still warm, loosen exposed short sides of cake from pan using an offset spatula or butter knife. Using parchment paper as a handle, lift cake out of pan and onto a cutting board. Cut cake into diamond shapes by making a series of diagonal slices in one direction across the cake, then making another series of diagonal slices in the opposite direction. Lift sliced cake, again using parchment, and return to pan.
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