Pre heat the oven at 160 deg C and grease and line the bottom and sides of an 8 inch round baking tin with parchment.
In a bowl, place the eggs, olive oil, salt, sugar, zests and juices and whisk till smooth.
Fold in the orange flower water into the egg mixture.
In another bowl, whisk together the cornmeal and baking powder and whisk in the ground pine nuts.
Tip the egg mixture into the cornmeal mixture all at once, and fold in. Do not over mix.
Tip the mixture ( as I mentioned earlier, do not be alarmed by it's light consistency) into the prepared baking tin and smooth the top.
Place the tin at the top of the pre heated oven and bake for 2-3 minutes.
Take out the tin and sprinkle the whole nuts on the top.
Return the tin to the top rack of the oven and bake for another 38-42 minutes or till a skewer inserted through the centre comes out clean. The top will brown nicely.
Cool in the tin for 10 minutes. Take it out of the tin (along with the parchment) and cool on a rack for another 10 minutes.
Peel the parchment, slice and serve warm or cool completely on the rack for later (do not chill).
Dust with icing sugar before serving.