Apricot Fruit Wheat Cake…


Some recommended items from our kitchen to make this dish…

  • We use a NUTRiBULLET to blend and mix a lot of our recipes, its easy to clean and store and affordable. Also great if you are into health and fitness and have lots of shakes and smoothies. Also great for making iced tea/coffee so is widely used and not just a kitchen ornament like a lot of appliances.
  • Silicone whisks in varying sizes, much prefer silicone to metal as it rusts.
  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
  • These little dishes are great for baked oats, cakes etc and also for doing just one portion of casserole, shepherds pie, chilli etc if you are cooking for one.

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Disclaimer: – Please do not screenshot these recipes, the Slimming World data base is always changing to protect our weight losses and syn values often change.
Please check your own brands of ingredients as they can vary from brand to brand. Syn values are correct as of posting our recipes but please check for yourself to protect your losses.
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** DISCLAIMERBAKING POWDER IS SYNNED AT 0.5 SYN PER TEASPOON, I PERSONALLY DO NOT SYN THE AMOUNT I USE IN THIS RECIPE BUT TO PROTECT YOUR OWN WEIGHT LOSS DO WHAT IS BEST FOR YOU.


Apricot Fruit Wheat Cake


  • 45g Harvest Morn apricot fruit wheats – HexB or 7.5 syns
  • 1 egg
  • 1 teaspoon sweetener
  • ΒΌ teaspoon baking powder**
  • 1 heaped tablespoon fat free greek yogurt (make sure its greek yogurt not greek style as the greek style is runnier and will give a different texture to the end result)
  • 1 teaspoon almond extract
  • 25g dried apricots, chopped – 2.5 syns
  • 1 teaspoon no added sugar apricot jam – 0.5 syn
  1. Preheat oven 180Β°C fan.
  2. 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.
  3. Add the sweetener, baking powder and apricots and give a little stir.
  4. Whisk the egg and almond until pale and fluffy, whisk in the yogurt and pour into the wheat mixture.
  5. Give a really good mix and leave the mixture to stand for 5 minutes.
  6. The batter should go puffy and airated.
  7. 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).
  8. Enjoy fresh from the oven or cold. Either is equally as yummy.