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Juicy Q’s from the Dalwallinu Garden Club


As Moora Citrus continues to grow it’s production and it’s brand, more and more people are interested to find out exactly what goes on behind the orchard gate. One such group is the Dalwallinu Garden Club who contacted us curious to learn more about Moora Citrus and to ask some particularly juicy questions about citrus production.

Five car loads of ladies from the Dalwallinu Garden Club descended upon the orchard, with wide-brimmed hats and umbrellas to keep the sun off during our delightfully sunny walking tour of the orchard on Monday, 30th May. After a quick dip clean of their shoes to uphold our strict biosecurity regime, the ladies corralled into the shed for a quick cuppa and a slice of freshly baked whole orange cake – click here for the recipe! Our Irrigation Manager, Andy Hinton, and Marketing Officer, Elizabeth Brennan, then gave a brief overview of how Moora Citrus produces and markets some of the highest quality fruit in WA.

Not missing a beat, the Dalwallinu Garden Club ladies had come prepared with questions and a keen interest of how we irrigate, fertigate, manage, prune, pick, pack and market our oranges and mandarins for our priority local WA market and our growing export endeavours.

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After the overview in the shed, we ventured across to a block of early season Navels almost ready to be picked for market, not before curiously stopping to watch freshly mandarins being loaded into the semi-trailer bound for the packhouse. More juicy questions arose as Andy and Liz lead the group through the rows of trees, giving a rare insight into what goes on behind the scenes at Moora Citrus. The ladies were tickled pink, or orange as it were, as we toured through the trial block and saw the odd looking Buddha’s Hands in full fruit!

At the end of the tour, the Dalwallinu Garden Club ladies waved us goodbye with big smiles, citrus samples to take home and an appreciation of what it takes to produce a deliciously juicy orange or mandarin.



Whole orange cake

With less than ten ingredients this whole orange cake with citrus icing is super easy to make and is the perfect way to treat yourself, as well as your guests.


1 (240g) whole orange

200g butter, melted

3 eggs, lightly beaten

1 cup (220g) caster sugar

1 1/2 cups (225g) self-raising flour


Citrus icing

1 (240g) orange

1 cup (160g) icing sugar mixture

1 tsp boiling water



Preheat the oven to 180°C (160°C fan-forced). Grease a deep 20cm cake pan, line base with baking paper.

Wash and dry orange; cut into quarters and remove seeds. Process in a small food processor until pulpy.

Transfer orange to a medium bowl, stir in butter, eggs, sugar and sifted flour until smooth. Pour mixture into prepared pan. Bake for about 40 minutes or until cooked when tested. Stand for 10 minutes before turning onto a wire rack to cool.

To make citrus icing, use a zester to remove strips of rind from the orange – you will need 2 tsp. Squeeze juice from fruit – you will need 4 tsp orange juice. Sift icing sugar into a bowl; stir in juices and enough water to make a smooth paste. Stir in rind.

Pour icing immediately over cake; stand until set.


Moora Citrus