Cut your apple in half. One half, cut into slices. The other half, cut into chunks. Set to one side for a moment.
Pre-heat the oven to 170ºC (325ºF) and line or grease a fairly small loaf tin (mine is 9 x 5 inches).
Using a stand mixer or wooden spoon, beat the butter together with the sugars and syrup. Work until the mixture is light and fluffy.
Add the eggs, one at a time, just until they are well incorporated.
In a separate bowl, sift the flour, baking powder, baking soda, ginger, cinnamon, and nutmeg. Gradually add to the wet ingredients, mixing just until everything is combined.
Add the apple chunks and continue to mix, just until the apples are incorporated.
Pour into the prepared pan and level off the top. Take the sliced apples and gently place in a line down the middle.
Bake for around 60 minutes, in the lower part of the oven. The cake is ready when an inserted skewer comes out clean (or with a few crumbs). The cake is a very dark brown when ready, but you don't want it to burn. See how the cake is at around 35-40 minutes and cover with foil if you feel it is browning too much.
Remove from the oven and allow to cool for a while before turning out of the tin. Leave on a wire rack to cool further.