Preheat oven to 300°F.Mix the almond flour, baking powder and sugars in a bowl.Mix the eggs and oils in the bowl of your stand mixer with the paddle attachment for 2 minutes.Add the orange zest and the lemon zest and whisk for 2 more minutes.Add in the almond mix and mix until combine.Pour the mixture into a 9 inches springform tin buttered. Bake for 40 minutes (or 1h for the 9 inches tin).Remove from heat.Heat orange juice, lemon juice, orange blossom extract and sugar on medium heat until it simmers. Let it simmer for 3 minutes. Remove from heat.Pour 2- 3 tablespoons of syrup into each casserole.Leave to cool.Remove each cake from their casserole .Mix powdered sugar with orange juice, lemon juice and orange blossom extract.Pour on the top of each cake a tablespoon of glaze.Sprinkle with pistachios, pine nuts and hazelnuts.