Preheat the oven to 180°C.
Boil the cider in a saucepan until it reduces by two-thirds and leave to cool.
Sift the flour, baking soda, and spices into a mixing bowl.
Cream the sugar and butter together then stir in the grated apple, eggs, and reduced cider.
Fold the wet mixture into the dry ingredients along with the sultanas and pecans.
Bake in a greased 20cm cake tin for 45-60 minutes until springy.
Whisk together the mascarpone, cream, and cinnamon for the topping.
Serve a slice of cooled cake with a spoonful of the cinnamon cream.