Zulka Is Great In Any Recipe

We hope you enjoy this collection of our favorite recipes, and if you have one to share, let us know!

Almond Cake with Apricot Compote


  • 2 large eggs
  • 1 cup Zulka Morena sugar
  • 1 cup plain full fat Greek Yogurt
  • 1 1/2 tsp almond extract
  • 1 tsp vanilla extract
  • 5 tbsp butter, melted and cooled
  • 1 1/4 cup all purpose flour
  • 3/4 cup blanched almond flour
  • 2 tsp baking powder
  • 1/4 tsp sea salt
  • For the Compote:
  • 1 cup Zulka Morena sugar
  • 1 cup water
  • 1 vanilla bean pod
  • 6-8 apricots, pits removed and diced


Make the compote:

In a small saucepan combine the sugar and water. Split the vanilla bean, scrape out the seeds and add to the pan along with the vanilla bean pod. Bring to a simmer and cook 5 minutes until the sugar is dissolved and the mixture is starting to thicken. Add the diced apricots and let simmer for 2 minutes. Quickly remove the apricots using a slotted spoon to a bowl and chill immediately. Bring the sugar mixture back to a simmer and cook 10 minutes or until reduced by half and thick and syrupy. Discard the vanilla bean pods and transfer mixture to a jar. Cool completely.

Make the cake:

Preheat oven to 3500 F. Butter and line the bottom of a 9” springform pan (or a 9 x 3” cake pan) with parchment paper, then butter and flour the parchment paper. Set aside.

In a large bowl whisk together the eggs, sugar, yogurt, extracts and melted butter until smooth. Sift in the dry ingredients and mix until well combined. Pour into prepared pan and smooth the top. Bake for 30 minutes or until the top is lightly golden and a toothpick stuck into the center comes out clean.

Let cool in the pan for 10 minutes, then release the sides and cool completely. Dust the top with powdered sugar before serving. Serve each slice with a few tablespoons of the apricots and a few teaspoons of the syrup. Serve immediately.

Brazilian Pacoquinhas


  • 2 1/2 c roasted salted peanuts
  • 1 1/4 c Zulka Morena sugar
  • 3/4 Casava flour (Tapioca flour/starch)
  • 1/4 tsp salt
  • 1 14 oz can sweetened condensed milk


In a food processor, pulse together the peanuts, sugar, flour and salt until coarse. Pour in the sweetened condensed milk and pulse again, stopping to scrape down the sides when needed.  The dough will be slightly sticky.

Shape into balls, cylinders or squares and set on parchment lined baking sheets to firm up. It takes about 20 minutes to firm. No baking necessary.

Store in an airtight container at room temperature for up to one week.

White Chocolate Drizzled Crescent Cookies


  • 1 1/2 cups pecans, chopped
  • 2 1/4 cups all-purpose flour
  • ½ tsp sea salt
  • ½ tsp ground cinnamon
  • 2 sticks butter
  • 2 1/2 cusp Zulka powdered sugar, divided
  • 8 ounces white chocolate


Toast the pecans lightly in a dry sauté pan over medium heat, stirring often. Once cool, pulse one cup of the pecans in a food processor until it starts to form a paste. Chop the remaining ½ cup pecans and set aside.

In a small bowl, whisk together the flour, salt and cinnamon and set aside.  In a large bowl, use an electric mixer to combine the pecan paste, butter and powdered sugar until well mixed.  Mix in the vanilla.  Add the flour mixture and mix on low until just combined.  Transfer to a bowl, cover with plastic wrap and chill for one hour.

Preheat the oven to 3500 F and line baking sheets with parchment paper.  Fill a shallow dish with the remaining 1 ½ cups sifted powdered sugar. Set aside.

Roll a one tablespoon sized ball of cookie dough into a log and then bend to make a crescent shape. Place on cookie sheet and repeat, leaving an inch of space between each cookie. Bake for 15-18 minutes until golden brown.

Let cool on baking sheet for 2-3 minutes. Carefully roll each cookie in the powdered sugar, spooning some over the tops and bottoms.

Once cool, melt the white chocolate in a double boiler over the stove, stirring occasionally. Transfer the white chocolate to a baggie or pastry bag fitted with a small round tip. Drizzle the chocolate over the cookies and sprinkle some of the remaining chopped pecans over the top.  Freeze to set up the chocolate completely. Can be served chilled or room temperature.

Apple Streusel Filled Bundt Cake


  • 2 c apples, peeled and diced
  • ¾ c pecans, chopped
  • 3 ½ c Zulka Brown Sugar, divided
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • 2 Tbsp + 3 c All Purpose Flour
  • 3 sticks unsalted butter, divided
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp sea salt
  • 4 large eggs
  • 10 oz greek yogurt
  • 2/3 c apple sauce
  • 2 ½ tsp vanilla extract, divided
  • 4 oz cream cheese
  • 1 ½ c Zulka Powdered Sugar
  • 1 tsp lemon juice



In a medium bowl, combine 1 ½ cups brown sugar, cinnamon, nutmeg, 2 tablespoons flour and 6 tablespoons butter and stir until the butter is evenly mixed in. Add the apples and pecans and stir well.  Keep chilled until ready to use.

Preheat the oven to 3250 F. Butter a 12 cup bundt pan and coat with flour, tapping the sides to shake out excess flour.

In a medium bowl whisk the eggs, then add the Greek yogurt, apple juice and 1 ½ teaspoon vanilla and mix well. Set aside.  In a large bowl combine the remaining 3 cups flour, 2 cups brown sugar, baking powder, baking soda and salt. Mix on low speed until just combined.  Add 2 sticks of butter one tablespoon at a time and mix on low until well combined.  Add half of the egg mixture and beat on low.  Add the remaining mixture and raise speed to medium and mix for 30 seconds.

Pour half of the batter into the bundt pan, spreading evenly. Spoon the apple streusel filling in the middle of the batter, making sure none reaches either edge and gently press into the batter. Top with remaining batter and carefully spread so no streusel is showing.

Bake for 40-55 min or until a toothpick comes out clean. Let cool in the pan for 10 min then flip onto a cake plate or serving platter and carefully remove bundt pan. Let cool completely before icing.

To make the icing, combine the cream cheese, 2 tablespoons butter, 1 ½ cups powdered sugar, lemon juice and 1 teaspoon vanilla extract and mix well with an electric mixer. Drizzle or pour over the top of the cake.

Triple Peanut Butter Cookies


  • 2 1/4 c all purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 sticks butter, salted or unsalted
  • 1 c organic creamy peanut butter (no added oil)
  • 1 1/2 tsp vanilla extract
  • 2 large eggs
  • 1 1/4 c Zulka Brown sugar
  • 2/3 c Zulka Morena sugar
  • 1 Tbsp milk
  • 1 cup salted peanuts, roughly chopped
  • 2 cups peanut butter chips


In a small bowl, whisk together the flour, baking soda and salt. Set aside.

In a microwave safe bowl, combine the butter and peanut butter and heat in 15 second intervals until melted. Add the vanilla extract and stir until combined and smooth. Set aside to cool slightly.

In a large bowl, use and electric mixer to beat the eggs until pale and slightly thickened. Add the sugars and mix well. Pour the peanut butter mixture in and mix well, scraping down the sides when necessary. Add the flour mixture and mix on low until combined. Add the one tablespoon of milk and mix again. Add the peanuts and peanut butter chips and stir by hand until combined. Chill the dough at least one hour, up to overnight before baking.

When ready to bake, preheat oven to 3250 F.  Prepare cookie sheets with parchment paper or silicone bake mats. Scoop out rounded heaping tablespoon and a half sized dough balls and place on the cookie sheets about 2” apart. Bake for 10-12 minutes until the edges are slightly golden. Do not over bake. Let cool on the cookie sheet for 2 minutes, then transfer to a wire rack to cool completely.

Keep in an airtight container at room temperature for up to a week, or freeze up to 3 months.

Notes: If using salted butter or salted peanut butter, omit the salt from the flour mixture.

Natural, Pure, Cane Sugar