The Method

Pre-heat the oven to 180°C. Grease and line a 20cm cake tin with a removeable base.

With a hand mixer, beat the butter and sugar until pale.

Add the eggs, one at a time, until they are incorporated to the mix.

Fold through the flour, baking powder, salt and cinnamon until you have a thick cake batter.

Stir through the apple and ginger and pour into the cake tin. The batter is thick, so use a spatula.

Place in the oven for 55 minutes, then remove and poke all over with a skewer.

Pour over the maple syrup a little bit at a time, allowing the cake to soak it up.

Leave to cool and then serve generous slices as tea cake, or with ice cream for dessert.