Mix together the flour, baking powder, bicarb, spices and salt until well combined.
In another bowl, beat 185 gm butter with the caster sugar until light and fluffy, using a hand mixer.
Then add the eggs, one at a time, beating well between each addition.
Add one-third of the flour mixture and mix with a spatula, before adding ! cup buttermilk and another third of the flour. Repeat the process with the remaining buttermilk and flour. Then fold in the apples.
Butter a springform cake tin and line the base with baking paper. Then spoon in the batter, smooth the top and cook in the oven for about 35-45 mins, until a skewer comes out clean. Remove and set aside to cool.
To make the icing, reduce the maple syrup by half in a heavy-bottomed pot. Then remove from the heat and add the cream, 60 gm butter and the vanilla. Mix well, add the icing sugar and beat until smooth.
Pour the icing over the cake and set aside to cool, before slicing and serving with a dollop of cream.