On Thu, 9 Jun 2011 19:03:37 -0700, "Bob Terwilliger"
> wrote:

> I think I'd use honey in place of some of the sugar. For Easter I made a
> chestnut cheesecake with rosemary-infused honey and oranges which was very
> good.

Hmm. Well, you're changing my mind... I was going to substitute half
the oil for applesauce next time, just to see if/how the flavor
changes but I like it the way it is. You can taste a hint of olive
oil flavor if you know what to look for. I told my husband that
there's no butter in it after he told me how good it was and that made
him very happy. He said "I can eat as much as I want, maybe I'll eat
the whole thing".

But before I play around with the sugar or oil, I'll switch out the
oranges for lemons because olive oil, rosemary and lemon are a match
made in heaven.
>
> As you wrote elsewhere in the thread, it's probably not that important to
> use navel oranges. Given the choice, I'd probably use Valencia oranges,
> though it might be necessary to use four of them to make an equivalent
> amount of zest and juice as the three navel oranges called for in the
> recipe.

Exactly! I was thinking of Valencias when I wrote that. If they
produce a little more juice, I'd use it and let the cake stay in the
oven longer. I liked the crust on this cake, so maybe the oven
temperature should be lowered so it wouldn't end up any thicker. I'm
not a big baker, so I'll learn by trial and error.

--

Today's mighty oak is just yesterday's nut that held its ground.