Hi again, thank you for the reply and my question about nut flours in cakes. In the prohibitive food section of NY State, “Any products containing raw nuts” is listed. Nut flours that I purchase have been ground/processed by commercial suppliers and then are mixed into my batters without any further processing/roasting etc. The cakes are baked to completion with an internal temperature of 210-215F. What is your experienced take on this? Thank you!