Ingredients
1.5 cups flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
3/4 cup sugar
cinnamon and cloves, and other spices to taste
At least 1 cup shredded apple
1/2 cup raspberry jam (but any fruit jam would do, probably)
1/2 cup pumpkin (apple sauce or any other fruit puree would do)
1/4 cup olive oil
1/4 tsp vanilla
squirt lemon juice
1 egg: 1 tbsp cornstarch, 3 tbsp water, glug (probably about a tsp, up to a tbsp) olive oil
2 tbsp milk (enough to moisten batter)
Handful chocolate chips (or more)
Preparation
Preheat oven to 350 F; grease pan. I used olive oil and it worked okay. Mix up dry ingredients and wet ingredients separately. I added the “egg” mixture last to the wet ingredients. Gently, gently mix wet and dry ingredients just until there’s a thick batter. Any more stirring and it might get tough. Fold in chocolate chips (gently!) Pour into pan with same capacity as a shallow 9" pie tin. Bake for about an hour, checking periodically, until a knife inserted in the center comes out clean. Let it sit in the tin for about 10 minutes to cool, then tip it out onto a cooling rack.
