Preheat oven to 350°F (180°C).

In the bowl of a stand mixer fitted with the whisk attachment, beat eggs, sugar, and zest at medium speed until pale and light, about 5 minutes. Add olive oil, yoghurt, and passion fruit purée, and beat to combine.

In a medium bowl, whisk together flour, almonds, semolina, and baking powder. With mixer on low speed, gradually add dry goods to egg mixture, beating to combine.

Butter and flour a 12- to 15-cup Bundt pan, tapping out excess. Pour in cake batter.

Bake until a skewer inserted in middle of cake comes out clean, 50 to 60 minutes. Loosely cover with foil during last 10 minutes of baking to prevent excess browning, if necessary. Allow to cool in pan for 10 minutes before carefully inverting onto a wire rack. Whilst cake is still warm, brush with Passion Fruit Syrup. This adds both moisture and a stronger passion fruit flavour. Let cool completely. Once cake has cooled, pour over Chocolate Glaze, allowing it to run down sides of cake. This cake keeps brilliantly, 3 to 4 days in a covered container.