I must be missing several things with the recipe (currently baking in the oven): at what temperature should we have the oven set to bake this cake? And, when, in the recipe steps, please, should we be adding the orange oil and fiori de sicilia? Since I had roasted the nuts at 325° F., I hoped that it should remain at 325° F., for the bake. I realized when I was about to fold the fruit into the batter that my mis-en-place still had a resident, therefore they were added with the fruit fold. Hoping for the best! Thank you for sharing the recipe!

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