1900 Pistache Cake with Apricot Marmalade

1900 Pistache Cake with Apricot Marmalade
5 oz butter
5 oz sugar
6 oz flour
3 eggs, well beaten
Apricot or peach marmalade
Pistachio nuts
Whipped cream
Perfectly delicious for afternoon tea or for a "high tea," are pistache cakes. Beat up 5 ounces each of butter and fine sugar, 6 ounces of flour, and 3 eggs well beaten, adding the flour and eggs alternately. Bake this mixture in a shallow tin. When quite cold, cut it into rounds with apricot or peach marmalade and pile several each above the other. Cover the last layer with a little of the marmalade, and then sprinkle very thickly with blanched pistachio nuts. Fill the center with whipped cream, strew with nuts, and garnish the heap with little heaps of the cream and nuts.
Did we eat them? Yes
Would I make them again? Yes

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