Orange-Vanilla Flan with Red Wine Plums

For the orange-vanilla flan with red wine plums, first wash the oranges hot for the flan, dry them and finely grate the peel. Squeeze out the juice.

Beat the butter with 250 g sugar and 2/3 of the orange zest in a bowl with a mixer for 4-5 minutes until fluffy. Beat in the eggs one at a time until a soft dough forms. Stir in 110 g flour and 1/4 tsp of the baking powder, followed by the buttermilk and 2/3 of the orange juice. Finally, fold in the remaining flour, sifted with the remaining baking powder.

Pour the dough into a buttered and floured ovenproof dish (ideally a 2 liters capacity cake pan). Cover with a layer of greased baking paper and aluminum foil and secure with kitchen spaghetti. Line a large pot with a dish towel and place the mold inside. Fill the pot to the center with boiling water and simmer, covered, over low heat for 1 1/2 to 2 hours, until the dough is cooked through. It should spring back when gently pressed. If necessary, add more boiling water and simmer a little longer.

Meanwhile, for the plums, cut the vanilla beans in half lengthwise and scrape out the pith. Stone the plums and cut them in half. Heat the remaining sugar (120 g), wine, vanilla pods and pulp, orange juice and zest with 100 ml water in a saucepan over medium heat until the sugar has dissolved. Add the plums and cook for 10 to 1

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