No, I did not forget to announce the winner of my blog anniversary giveaway; I just did not have time to do it. Well, I’d first like to thank everyone who blogged, tweeted, commented or posted about InspiredtoBake on their bit of virtual space.

The winner of the InspiredtoBake turns 1 giveaway is Nilesh Dosooye. Congratulations Nilesh! Please respond to my email as soon as you can so that I know how and where to send the gifts.


And to those who did not win, do not be disappointed. I’m sure you’ll have better luck with future giveaways. For now, have a look at today’s featured recipe – Maple & Pecan Squares – adapted from Taste Goblet who bakes and blogs from Singapore.




1 1/2 cups cake flour

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

6 tbs caster sugar

1/2 cup chopped pecans

1/2 cup vegetable oil

3 tbs pure maple syrup 

1 cup plain yogurt


  • Preheat oven to 350 oF. Grease and line a 9-inch square pan.
  • Sift together flour, baking soda, baking powder and salt into a large bowl. Stir in sugar and chopped pecans.
  • Mix together oil, maple syrup, milk and lemon juice.


  • You may substitute buttermilk by 1/2 cup milk + juice of half a lemon or 1/4 cup plain yogurt + 1/4 cup milk.
  • Stir the wet ingredients into the dry ones with a large spoon until everything is just combined. Do not overmix.


  • Pour into pan and bake at 350 oF for 40 minutes until golden and a skewer inserted in the middle comes out clean.
  • Cool in pan for 10 minutes and then turn out onto a wire rack to cool completely. Dust generously with icing sugar or frost with maple buttercream and top with a silver dragee.