Cake: Preheat oven to 180 degrees C. Coat a 22cm springform pan with cooking spray.
Grind matzo in a food processor until powdery then transfer to a medium bowl. Place 3 tablespoons of the ground matzo in the springform pan then turn and tilt to coat the sides and bottom.
Put walnuts, apple, lemon zest, cinnamon, ginger and salt in the food processor then process until finely ground. Add 2 tablespoons wine and process until a paste forms.
Separate 4 of the eggs. Whisk the 4 egg whites in a medium bowl with an electric mixer on high speed until soft peaks form.
Beat the remaining whole egg and 2 of the egg yolks with brown sugar in a large bowl on medium speed until thick and very creamy; about 4 minutes.
Fold the walnut mixture into the egg yolk mixture using a rubber spatula. Fold in the remaining ground matzo then fold in the whites until incorporated.
Scrape the batter into the prepared springform pan then spread to the edges and gently rap the pan against the counter a few times so the matzo on the side falls down onto the batter, forming a decorative edge.
Bake until lightly browned and a toothpick inserted into the centre comes out clean; about 45 minutes.
Cool on a wire rack until room temperature; about 2 hours.
Zabaglione Sauce: Shortly before serving bring about 2cm of water to a boil in the bottom of a double boiler.
Beat 6 egg yolks and sugar with an electric mixer on medium speed until thick and pale, about 3 minutes. Beat in the sugar and wine.
Add to the top of the double boiler then place on the gently simmering water. While maintaining a slow simmer continue to beat the sauce on medium speed until it is thick enough to hold its shape; about 5 minutes.