ISSUE 64
MARCH 2021

WORLD CLASS

DRESSAGE BY THE SEA
EVENTING SUMMER CLASSIC
BRINGS OUT THE BEST
HEATH RYAN’S HEADS UP
FOR BRISBANE 2032

PLUS: TRISTAN TUCKER’S RUNAWAY SUCCESS, FROM HRH TO TOTAL DIVA FOR MAREE TOMKINSON, CAROLYN LIEUTENANT SMELLS THE ROSES, KAREN MILLER FULFILS FANTASY, BRETT PARBERY’S TRUE CALLING, PERCY THE OTT STAR, KERRY MACK & POLYVAGAL THEORY, MAXINE BRAIN & TOXIC METALS, & A HEART-THROB SAVES HIDALGO

AUSTRALIA`S BEST EQUINE MAGAZINE
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ISSUE 64

CONTENTS

MARCH 2021
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A few Words

FROM THE CHAIRMAN

ROBERT MCKAY

Ryan's Rave

START PLANNNG FOR BRISBANE 2032

BY HEATH RYAN

Dressage

WORLD-CLASS DRESSAGE AT WILLINGA PARK

BY ELLIE JOLLEY & ROGER FITZHARDINGE

Eventing

SURPRISES AND SUCCESS AT SIEC

BY ELLIE JOLLEY

Special feature

COURAGEOUS KIWI BLAZES HER OWN TRAIL (Part 8)

BY ROGER FITZHARDINGE

Lifestyle

VIGGO MORTENSEN SAVES THE DAY!

BY SUZY JARRATT

Dressage

BRETT PARBERY FINDS HIS TRUE CALLING

BY ADELE SEVERS & AMANDA YOUNG

Property

FANTASY WRITER FULFILS HER OWN FANTASY

BY ROGER FITZHARDINGE

Training

TRISTAN TUCKER’S QUEST FOR KNOWLEDGE

BY AMANDA YOUNG

Training

UNDERSTANDING YOUR HORSE’S INNER THOUGHTS

BY KERRY MACK

Dressage

FROM HER HIGHNESS TO TOTAL DIVA

BY EQ LIFE

Health

HEAVY METAL TOXICITIES

BY DR MAXINE BRAIN

Off the Track

PERCY MAKES HIS PRESENCE FELT

BY AMANDA YOUNG

My Favourite Dish

ORANGE POPPY SEED SYRUP CAKE

WITH KAREN MILLER
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You would expect nothing less of someone with Karen Miller’s imagination, than to offer such a delightfully colourful and tasty treat as Orange Poppy Seed Syrup Cake as her favourite dish.

“It almost sounds as if it is
from another planet.”

It almost sounds as if it is from another planet, which it just might be, coming from the science fiction and fantasy writer now establishing her dream horse property.

Imagine serving this during your afternoon tea after a solid workout at her Ballodair Park Equestrian Centre in the Hawkesbury region of NSW!

CAKE INGREDIENTS 

One-third cup (50g) poppy seeds
¼ cup milk
185g butter
1 tablespoon finely grated orange rind
1 cup caster sugar
3 eggs
1½ cups self-raising flour
½ cup plain flour
½ cup almond meal
½ cup fresh orange juice

ORANGE SYRUP 

1 cup castor sugar
2/3 cup orange juice
1/3 cup water

METHOD

Preheat oven to 180C. Grease and line a 22cm round cake pan.

Combine seeds and milk in a small bowl, and stand for 20 minutes. Beat butter, rind, and sugar with an electric beater until light and fluffy. Add eggs, 1 at a time, beating until just combined between additions. Stir in the sifted flours, almond meal, juice and milk mixture. Spread into a prepared pan. Bake for about 50 minutes.

Meanwhile, combine all syrup ingredients together in a small saucepan. Stir over heat, without boiling, until the sugar has dissolved. Simmer, uncovered, without stirring, for 2 minutes.

When the cake is done, take it out of the oven and stand it in the pan for 5 minutes, then turn it onto a wire rack. Drizzle the hot orange syrup over the hot cake.

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