Blitz the fruit wheats in a blender, (don’t worry about the lumps of the fruit as that adds to the recipe keeping them chunky) and tip into a mixing bowl.
Add the sweetener, baking powder and apricots and give a little stir.
Whisk the egg and almond until pale, stir in the yogurt and pour into the wheat mixture.
Give a really good mix and leave the mixture to stand for 5 minutes.
The batter should go puffy and airated.
Tip half your mixture into an oven proof dish and add the jam in the centre, top with the remaining mixture and bake in the oven for 25 – 30 minutes until golden on top and a knife comes out clean (you may get a bit of jam on there but as long as you see no wet cake batter then its cooked).