Recipe: Sweet zucchini and saffron butterfly cakes | Style at Home

Ingredients

• 1 good pinch saffron threads or powder
• 2 tablespoons boiling water
• 2 large eggs, at room temperature
• Generous ¾ cup (6½ oz) superfine sugar
• 1-½ cups (7 oz) Gluten-Free Flour Mix A
• 2 teaspoons baking powder (check to be sure it is a gluten-free variety)
• ½ teaspoon xanthan gum
• 1 teaspoon glycerin
• 2 medium zucchini, grated and thoroughly squeezed to extract the moisture
• 1 cup (8 oz) unsalted butter, softened
• ⅔ cup (2-½ oz) confectioners’ sugar, sifted