Preheat the oven to 180 C / Gas 4. Grease a 25cm round cake tin and line with baking parchment.
In a saucepan over a medium heat add the apples, and the lemon juice and root ginger and simmer gently for 10 to 15 minutes until the apples just begin to soften. Remove from the heat and pour away any excess liquid.
In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time until creamy. Add the almond extract.
In a separate bowl, sift the flour and add the baking powder and spices and mix well. Gradually add the dry ingredients to the wet ingredients and stir to mix well. Fold in the apple. Transfer to the prepared cake tin and smooth the top.
Bake in the preheated oven for 60 to 90 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool fully for 2 hours before slicing and serving.