Step 1

Pre-heat the oven to 180°C/350°F (fan forced) and grease and line a 21cm springform cake tin.

Step 2

In a food processor or with a mixer, beat the eggs, syrup, oil, vanilla and zest until well combined and creamy. Thermomix butterfly 1 minute, speed 3.

Step 3

Add the almond meal, coconut, tapioca flour and baking powder and blend until well combined. Thermomix, remove the butterfly and mix 30 seconds, speed 4.

Step 4

Pour into the cake tin and bake for 25-30 minutes or until it’s cooked in the middle.

Step 5

To make the syrup, place the passionfruit and rice malt in a small saucepan and bring to a simmer for 5 minutes. Mix the tapioca and water in a small bowl and add to the syrup. Simmer for another 2 minutes then remove from the heat. Thermomix, 5 minutes, 100, reverse speed 2, add the tapioca then 2 more minutes.

Step 6

Once the cake is cooked, cool on a rack. Spoon the syrup over the cake whilst still slightly warm.

Step 7

As is or with double cream or natural yoghurt.

Step 8

Store in an airtight container in the fridge or freezer.