Preheat oven to 350 degrees F.
Place the chopped apples in a bowl and add orange juice; just enough juice to toss and coat the apples to prevent browning.
In a large mixing bowl, sift together the flour, cinnamon, nutmeg, baking powder, and baking soda. Set aside for now
In the bowl of a stand mixer fitted with a whisk, add sugar and extra virgin olive oil. Mix on low for 2 minutes until well-combined
While the mixer is on, add the eggs, one at a time, and continue to mix for another 2 minutes until the mixture increases in volume (it should be thicker but still runny)
In the large bowl with the dry ingredients, make a well in the middle of the flour mixture. Add the wet mixture (the sugar and olive oil mixture) into the well. Using a wooden spoon, stir until just blended; it will be a thick batter (do not add anything to loosen it).
Rid the apples of excess juice. Add chocolate chips (raisins, nuts) and apples to the batter and mix with a spoon until well combined. The batter will be quite thick.
Line a 9-inch cake pan with parchment paper. Spoon thick batter into the pan, and level the top with the back of your wooden spoon.
Bake at 350 degrees F for 45 minutes or until an inserted toothpick or wooden skewer comes out clean.
Cool completely in the pan. When ready, lift the parchment to transfer the cake into a serving dish. Dust with confectioner's sugar. Alternatively, heat some dark honey to serve on top (those with a sweeter tooth like this option.)

Refrigerate up to 3 days or freeze!