Preheat the oven to 150C/300F/gas mark 2
Use a 23cm/9 inch loose bottom cake tin.
A traditional Italian rich celebration cake, made without flour.
Grease the cake tin. Put the sugar and golden syrup into a heavy saucepan and stir over a gentle heat until dissolved. Bring to the boil and boil gently until the mixture reaches 'soft ball' stage - when syrup registers 114 deg. C. on a sugar thermometer.
Remove the pan from the heat and stir in the remaining ingredients, except the icing sugar. It will be quite stiff at this stage of preparation. Press the mixture into the prepared tin. Bake for 30 minutes. Lift the cake out on the loose bottom base of the tin and allow it to cool on a wire rack. Dredge with sifted icing sugar and serve cut into thin wedges.