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!

Rustic Apple & Brown Sugar Galette


  • 1 1/4 cups all-purpose flour
  • 8 Tbsp Zulka Brown sugar, divided
  • 1/4 tsp salt
  • 7 Tbsp cold unsalted butter, cubed
  • 2 Tbsp sour cream
  • 1/2 tsp vanilla extract
  • 4 Tbsp ice water
  • 4 tart apples cord peeled and sliced thin (such as granny smith, pink lady)
  • 2 tsp lemon juice
  • 2 Tbsp butter melted
  • 1/2 tsp cinnamon


Prepare the crust:

Using a food processor, pulse together the flour, 2 tablespoons of the brown sugar and salt, about 30 seconds. Add butter, sour cream and vanilla and pulse until crumbly, another 30 seconds to one minute. With the processor running, add the water 1 tablespoon at a time until it forms a ball. Let rest two minutes.

Lightly flour a work surface, and then lightly knead the dough and form into a 6 inch disc. Wrap with plastic wrap and chill two hours in the fridge or 45 minutes in the freezer.

Prepare the filling:

Place the sliced apples in a bowl with lemon juice and 4 tablespoons of the brown sugar and mix well.

Preheat oven to 400°F

Set the dough out to thaw for about 10 minutes, then roll out on a piece of parchment paper to about 14 inches diameter. It’s okay for the edges to be a bit rough.

Arrange the apple slices into 2 to 3 overlapping circles, ending in the middle of the dough, leaving a few inches of dough on the edges.  Randomly fold the edges of the dough about 2 inches over the apples, leaving most of the apples showing. Brush the edges of the dough and apples with the melted butter.  Sprinkle the remaining brown sugar over the edges of the dough and apples, adding more brown sugar if desired.  Sprinkle cinnamon on top of the apples.

Transfer the galette with the parchment paper to a baking sheet and bake for 45 minutes or until the edges are golden brown and apples are bubbly. Let cool for 10 minutes. Slice and serve warm. Goes great with a scoop of vanilla ice cream.

Spicy Mexican Chocolate Cookies


  • 6 oz (12 tbsp) unsalted butter
  • 4 oz bittersweet Mexican chocolate, chopped
  • 1 3/4 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 tsp cinnamon
  • 1/4 heaping tsp cayenne pepper
  • 1/4 tsp ground black pepper
  • 1/2 cup cocoa powder
  • 1 large egg and one egg yolk
  • 1/2 cup Zulka Morena sugar
  • 1 cup Zulka brown sugar
  • 2 Tbsp Kahlua liqueur
  • 2 Tbsp whole milk
  • 1 1/2 cup semi-sweet chocolate chips



In a medium bowl, melt the butter and Mexican chocolate together, stirring until smooth. Set aside until cool.  In another bowl, sift together the flour, baking soda, sea salt, spices and cocoa powder.

In a large bowl, use an electric mixer to cream together the egg, egg yolk and sugars until light and fluffy, about five minutes. Add the Kahlua and the melted chocolate mixture and mix until well combined. Mix in the flour mixture and then add the 2 tablespoons of milk and mix again. Fold in the chocolate chips.  Cover the bowl with plastic wrap and chill for one hour.

Preheat the oven to 325°F. Prepare cookie sheets with either parchment paper or silicone bake mats.  Scoop the chilled cookie dough into rounded tablespoon sized balls and place on the prepared cookie sheets a few inches apart.  Press down on the top of the cookie dough balls lightly. Bake for 11 to 13 minutes or until just barely done. Do not over bake.

Let the cookies cool on the cookie sheet for three minutes, then remove to a wire rack to cool completely.  Store in an airtight container for up to a week or freeze for up to three months.

Note: if you can’t find Mexican style chocolate using any bittersweet chocolate will work

Lemon Glazed Blueberry Cake


  • For the cake:
  • 1 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup butter, very soft
  • 1 cup Zulka Morena sugar
  • Zest and juice of 2 lemons (about 2 Tbsp each)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup plain yogurt (any style)
  • 2 cups blueberries (fresh or frozen)
  • For the Glaze:
  • 2 cups Zulka Powdered sugar, sifted
  • 3 Tbsp lemon juice
  • 1 Tbsp lemon zest
  • 1/2 tsp salt


Preheat oven to 3500 F. Butter and flour an 8 1/2 by 4 1/2 inch loaf pan and set aside.

In a small bowl combine the flour, baking powder and salt. In a medium bowl mix together the butter, sugar and lemon zest until well combined, using either a whisk or an electric mixer. Add the eggs one at a time and then mix in the lemon juice and vanilla extract. Fold in the flour until just combined, then add the yogurt and combine again until no flour streaks remain. Gently fold in the blueberries and then pour the batter into the prepared loaf pan.

Bake for 65-80 minutes or until toothpick placed in center of cake comes out clean. Cool for 10 min in pan, then remove to a wire rack to cool completely before glazing.

To make the glaze:

Combine the glaze ingredients in a bowl and whisk until smooth. Spoon over the top of the loaf, letting some spill over the sides. Let the glaze firm up before serving. Serve at room temperature. Store in an airtight container up to 4 days.

Orange Pound Cake (April Fool’s Day “Grilled Cheese”)


  • For the Pound Cake:
  • 1 cup unsalted butter, room temperature
  • 1 1/4 cups Zulka Morena Sugar
  • 2 Tbsp orange zest
  • 5 large eggs, lightly beaten
  • 2 3/4 cups all-purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 8 oz sour cream
  • 2 Tbsp orange juice
  • For the Frosting:
  • 1/2 cup butter
  • 2 cups Zulka powdered sugar
  • 1 tsp orange extract or juice
  • 2-5 drops natural orange dye


Preheat oven to 3250 F. Butter and flour a standard loaf pan.

In a medium bowl, cream together the butter, sugar and orange zest until fluffy. Add the eggs in 3 parts, combining well after each addition. In a separate small bowl, combine the flour, baking soda and salt. Add flour mixture to butter mixture until just combined. Add the sour cream and orange juice and mix well.

Pour into the prepared loaf pan, smoothing the top, and bake for 1 hour or longer, until a toothpick placed in the center comes out clean. If the top starts to brown too much before the cake is done, tent with a piece of foil.

Let cool in pan for 10 minutes then remove to wire rack to cool completely.

Mix the frosting ingredients together until well combined. Add more dye if desired to reach desired color.

To assemble: Slice the pound cake into 1/2 inch slices. Spread a small amount of butter on one side and grill on a griddle or skillet until toasted looking, being careful not to burn. Let cool completely. Repeat with remaining slices. Once all are cool, cut them each in half to make the two halves of each “sandwich”. Spread about a tablespoon of frosting on a non-toasted side of the cake, spreading some to the edges to make it look like melted cheese, and then top with the other half. Repeat with remaining slices. Happy Fooling!

Try serving it with our Strawberry Soup recipe!


Coconut Pineapple Cake


  • 3 ¼ cups cake flour
  • 1 tsp salt
  • 5 tsp baking powder
  • 2 1/2 cups Zulka Morena Sugar
  • 2 sticks butter, room temperature, unsalted
  • 4 eggs
  • 1 ¾ cups whole milk
  • 2 tsp vanilla extract
  • 1 cup flaked coconut
  • For the Pineapple Filling:
  • 1 stick butter
  • 1 cup Zulka Morena Sugar
  • 1 ½ Tbsp cornstarch
  • 1 tsp vanilla extract
  • 2 cups drained, crushed pineapple, juice reserved
  • For the frosting:
  • 1 stick butter, room temperature
  • 4 cups Zulka Powdered sugar
  • 1 tsp vanilla extract
  • 2-3 Tbsp pineapple juice, more if needed
  • 1 ½ cup toasted coconut


Preheat oven to 350 degrees F. Grease and flour 3 9-inch cake pans and set aside.

Sift flour, salt, and baking powder 3 times and set aside. In a mixer, blend butter and sugar for about 5 minutes until creamy.  Add eggs one at a time, mixing 15 seconds between each egg. Mix vanilla and milk together and in 3 batches add milk and then flour mixture, ending with flour mixture.  Add coconut to last batch of flour mixture tossing well, then add to mixer. Beat for 20 seconds between each batch of flour/milk addition. Divide mixture between cake pans and bake for 30-40 minutes until cake is done, use a wooden skewer to check for doneness after 30 minutes.

Prepare pineapple filling by adding all ingredients to a pan except the butter, whisk well, then add butter and bring mixture to a boil. Reduce heat and simmer for 5 minutes, then remove from heat and allow to cool.

To prepare frosting, mix butter and sugar together until creamy, add vanilla and enough pineapple juice make the mixture easily spreadable.

In a pan, add coconut and toast over medium heat, stirring constantly for about 2 minutes or until coconut begins to brown. Remove from pan and cool completely.

To assemble cake: Place one cake on cake platter, top with half the pineapple filling, place second cake on top and top with remaining pineapple filling. Frost cake completely with pineapple butter cream and top with toasted coconut. Enjoy!

Recipe by: Creole Contessa

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