Preheat your oven to 375F/180C. Grease a springform pan thoroughly, ensuring you cover the corners and sides.

Crack the eggs into the bowl of your stand mixer. Add the sugar and whip on high speed until the mixture becomes light and fluffy.

While the egg and sugar mixture is whipping, prepare the apples. Fill a bowl with cold water and add half a lemon to create an acidulated water solution. Peel the apples and place them in the acidulated water as you go to prevent browning. Cut the apples into chunks and return them to the lemon water.

Once the egg and sugar mixture is light and fluffy, sift the flour, baking powder, cinnamon, cloves, ginger, cardamom, and salt directly into the bowl. Gently fold the dry ingredients into the mixture until there are no longer any streaks of flour.

Stream in the melted butter and fold it in gently until well combined.

Pour the batter into the prepared springform pan. Pat the apple slices dry and press them into the batter. You can create a pattern if you like, but keep in mind that the cake will rise around the slices, so the pattern won't be visible.

Bake for approximately 25 minutes or until the cake turns golden brown and a toothpick inserted into the center comes out clean.

Once the cake is out of the oven, run a small knife or offset spatula around the edge to loosen it. Release the sides of the springform pan and allow the cake to cool.

Once cooled, dust the top of the cake with powdered sugar.