“Four-fourths” Pistachio Cake

Ingredients:

5 eggs
Flour and sugar (each equal in quantity to the eggs)
1 cup pistachios
6 oz (blanched and sieved) spinach
¾ cup butter
 1 tsp cream of tartar

Instructions:

Blend the yolks with the sugar for 15 minutes and then add the melted butter and flour, continuing to stir and
gradually adding ¾ of the pistachios (peeled and diced).
Add the sieved spinach, the stiffly beaten egg whites, and last of all the baking soda and cream of tartar.
Bake at 350 ° in a buttered mold that has been lined with wax paper. When done, remove from the mold and cover
with a sugar glaze. Sprinkle with the remaining chopped pistachios, and put it in the oven briefly to dry out.