Peel and slice the apples finely (I cut them in half and slice them through a mandoline). In a large bowl toss the apple slices with the ginger, cinnamon, orange blossom water and 2 tablespoons of sugar. Let stand 30 minutes.

Preheat the oven to 350°F.

Butter a 9-inch springform pan.

In a standup mixer, or in a large bowl using a hand mixer, beat the butter with the 2 1/4 cups of sugar, about 3 minutes. Beat in the eggs, one at a time. Add in the flour, 1/2 cup at a time, until fully incorporated. Beat in the baking powder. The batter will be somewhat thick and sticky.

Cut about 10 macerated apple slices into smaller pieces and incorporate them top the batter. Spread the batter in the buttered springform pan and smooth with a spreader. Arrange the remaining apple slices in concentric circles slightly overlapping the slices. Cover the whole surface. Drizzle the juices over the top.

Bake for about 1 hour 30 minutes, checking for doneness about 10 minutes before taking the cake out of the oven. This is a pretty thick cake so I find it is better to leave the center slightly undercooked in order to not to burn the edges.The center will continue cooking after you take the cake out of the oven.

In a small saucepan place the granulated sugar and the water. Place on the stovetop and simmer, swirling once in a while, until the sugar turns amber color, about 5 minutes. Carefully add the cream and the butter and whisk until a caramel forms, about 2 minutes.

Transfer the cake to a rack and let stand for 10 minutes. Remove the spring ring and brush the top of the cake with the glaze.

Let cool slightly and serve at room temperature