Mix together walnuts, ¾ cup sugar, cinnamon, nutmeg, ginger, and allspice in a medium bowl and set aside.

Beat the eggs on medium speed, in a stand mixer with the whisk attachment, until light and frothy. Slowly add the sugar a tablespoon at a time, until the mixture is thick and foamy. Slowly pour in the oil, with the mixer running. Scrape down the sides of the bowl as necessary. Add the almond meal/matzo cake meal and mix to combine.

Spray an 8-inch square baking dish with non-stick spray. Pour half of the batter into the baking dish. Sprinkle over half of the apples and top with the raisins and nut mixture. Pour over the remaining batter and top with remaining apples, raisins, and nut mixture.

Bake the cake on the middle rack of the oven until the sides of the cake pull away from the baking dish slightly and the topping begins to caramelize (about 75 minutes). Remove cake from oven and let it stand for several hours until completely cool, before cutting.

SERVES 8-10