Tip 100g of the apricots into a pan with the apple juice. Lightly boil, using a masher to gently mash the apricots down. Mix in the jam, continuing to mash until it turns into a rough puree.
In a large mixing bowl, sift in the flour, baking powder and soda with a pinch of salt
In a separate bowl, mix the yogurt, egg, egg whites, oil, vanilla, sugar, zest and puree.
Stir the wet mixture into the dry, then fold in the remaining apricots.
Pour into a lined loaf tin, smoothing out the top. Bake at 175 degrees C for 45-50 minutes until golden.