Cream together the Stork and caster sugar until light and fluffy.
Beat in the orange and lemon zest followed by the eggs one at a time, beating well after each.
Fold in the flour (1 level tsp baking powder) and lemon and orange juices until the mixture is even.
Transfer the mixture to a well greased Bundt tin and bake in the oven for 45-50 minutes until golden and springy to the touch and a skewer when inserted comes away clean. Allow to cool in the tin for 15-20 mins before turning out the cake from the tin and cooling on a wire rack.
To decorate, beat together the icing sugar with a little water to form a thick glace icing. Add 2 tbsp pink food colouring . Drizzle over the top of the cake. Decorate the top with chopped pistachios and fresh flowers.