– Preheat oven to 180°C.
– Remove the zest and juice from 2 oranges. Book now.
– In a bowl, whisk together the brown sugar, eggs and vanilla pod seeds until the mixture has doubled in volume.
– Add the orange juice and olive oil. Mix flour, baking powder and orange zest in a bowl. Add this mixture to the previous one. Pour the batter into an oiled 20 cm baking tin.
– Bake in the oven for 50 minutes. The cake is cooked when a blade inserted in the center comes out dry. Leave the cake to cool before unmolding.
– Meanwhile, prepare the mascarpone mousse. Soak the gelatine leaves in a bowl of water. In a large bowl, whip the whole cream until stiff. When this has risen, stir in the mascarpone and powdered sugar. Remove the gelatine sheets from the water. Heat 4 tbsp. tablespoons orange juice in a small saucepan and melt the gelatine leaves. Leave to cool and pour into the mascarpone mousse, mixing gently. Set aside in a cool place.
– Squeeze the juice from the remaining oranges. Cut the cake into 3 layers, taking care to remove the domed part from the top.
– Place the bottom half of the cake on a flat plate. Soak it in 1/3 of the orange juice. Spread 1/3 of the mascarpone mousse in an even layer. Repeat with remaining cake pieces, orange juice and mousse.
– Using a spatula, smooth the sides and top of the cake. Decorate with slices of kumquat, rosemary and pomegranate seeds.
– Chill the cake until ready to serve.