Method:

Chai Masala:

1. Grind all the spices except the ginger in a blender on high speed for 2 minutes. The mixture should form a fine powder. Add the ground ginger and stir to combine. Transfer to an airtight glass jar and store in a cool place for up to a year.

Chai Masala Apple Cake:

1. Preheat the oven to 350 degrees. Grease a 9 inch spring-form pan with baking spray, add a parchment paper at the bottom.
2. In a medium mixing bowl, add the all purpose flour, almond flour, cornstarch, chai masala, baking powder and salt and whisk to combine.
3. In a large mixing bowl, add the melted butter, olive oil and sugars. Whisk to combine thoroughly.
4. Add the eggs one by one and whisk to combine. Next goes in the vanilla and sour cream. Whisk until combined.
5. Add the flour mixture in two batches, and stir until just combined. Do not overmix. Add the grated apples and stir to mix gently.

Streusel:

1. Add all the ingredients, except the butter and stir with a rubber spatula to combine.
2. Add the cold butter and using a pastry cutter, combine the mixture, until the butter is pea sized. You can also use a food processor to combine the ingredients, until the butter is small.

Assembly:

1. Top the cake with the streusel by evening distributing it.
2. Next crumble the halvah on top of the streusel.
3. Bake for about an hour to 1 hour 10 minutes, until golden brown on the top and the inside is done. Poke a knife or a bamboo stick in the middle to check for doneness.

Bourbon Glaze:

1. Combine all the ingredients in a bowl and mix thoroughly to combine. It should be not too thick and not too thin.

Garnish and serve:

1. Remove from the oven and rest for an hour until completely cooled.
2. Release the spring-form pan and place the cake on a cake plate. Drizzle half of the glaze, and garnish with rose petals. It is ready to serve!
3. Remaining glaze can be served, along with individual slices.