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.