Tishpishti is a traditional Sephardic cake, in the spirit of nutty, sweet, syrupy North African and Middle Eastern desserts like baklava. 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.
Published at Tue, 27 Mar 2018 12:55:11 +0000