Preheat oven to 340F
Whisk your eggs and sugar. Add the zest of 4 oranges. And whisk again. Add the mascarpone, start by slowing whisking to incorporate the mascarpone, then whisk medium speed. Mix together the flour and baking powder and add to the mascarpone mix. Add the oil in 3 times.
Bake 30 to 45 minutes in a cake pan.
In the meantime, boil the orange juice with half the sugar. Mix the remaining sugar and pectin together and add to the orange juice as well as the zest of one orange. Bring back to a boil again and cook for about 3 minutes. Keep in the fridge until you use it.
Mix together the orange juice, the water and the vanilla.
When the cake is ready, remove it from the pan and soak it into the orange juice (while still being hot) on all faces. Let cool down.
Once everything is cool down, spread the orange confit on top of it and ENJOY!