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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.

I’ve been blogging for the past 365 days now. Looking back at my debut posts, I feel like I have come quite a long way with some 75 posts and hundreds of food photos. I wish to thank the food blogging community for inspiring me with their lovely creations and witty writing.

I would also like to thank my readers for their love, support and feedback. And to celebrate, I’m hosting my first giveaway. The winner, chosen at random, will receive a gift hamper filled with goodies… 

  1. Lindt Chocolate Bars
  2. Vahiné Sugar Sprinkles
  3. Assorted Cookie Cutters
  4. Bourbon Premium Vanilla Beans
  5. Spring-release Ice Cream Scoop
  6. Vahiné Cerneaux de Noix de Pécan
  7. Illovo’s Golden Syrup
  8. Kanasuk’s Light Muscovado Sugar
  9. Assortment of Cupcake Liners
  10. Des Desserts au Chocolat Cookbook

To Enter:

1. Leave a comment at the end of this post.

2. Blog about this giveaway on your own blog space.

3. Post it on your Facebook wall, Twitter, Hi5 or any of your social networks.

4. Become a Fan of InspiredtoBake on Facebook Pages.

5. Each of the above entitles you to an entry to the giveaway. Multiple entries are obviously gonna increase your chances of winning 🙂

Terms and Conditions:

1. This giveaway is open to Mauritian residents only.

2. You must provide your name, postal address, email address and contact number so that I know where to send the gift hamper. 

3. You have until Monday, 28th Feb 11:59 pm EST to submit your entries.




100g all purpose flour

2 tbs corn flour

100g caster sugar

4 egg yolks

2 egg whites

1 tin canned peaches

1 cup ice cream


  • Preheat oven to 180°C. Line baking tray with paper.
  • Beat the yolks with sugar until light and fluffy and sugar has dissolved. Beat the egg whites until soft peaks form.


  • Sift flour over egg yolk mixture and very gently fold to amalgamate. You need to keep the mixture as light as possible and incorporate as much air as possible.


  • Add egg whites in 2 batches. Fold until just combined.
  • Put mixture into piping bag fitted with plain tip.
  • Pipe lines onto baking paper. Dust them with icing sugar.


  • Bake for about 8 minutes or until light golden in colour.
  • Let them cool on the tray before removing.
  • Store in an airtight container. Makes about 25 pieces.


  • To assemble the charlotte, line a 8″ baking pan with aluminium foil so that it hangs by about 1″ above the rim.
  • Drain canned peaches well and reserve 2 tbs syrup from can.


  • Dilute syrup with 1/4 cup water and use this for soaking the savoiardi. Dip biscuits for only about a second to prevent them from getting soggy.


  • Trim savoiardi biscuits at one end and use them to line the sides of the prepared pan. Arrange the trimmings so that they fit to cover the base.


  • Cut half of the peaches into large cubes or slices. Soften ice cream and spread a thin layer over biscuit base. Arrange another layer of savoiardi.
  • Top with fruit and spread remaining ice cream over. Leave to set until firm.


  • Slice the remaining peaches thinly with a sharp knife.
  • Arrange them in a beautiful pattern over the cream and return to the fridge for at least 12 hours or overnight.


  • For individual servings, layer savoiardi and cream in dessert cups and top with fresh mint. The recipe for savoiardi is from CooksAlmostAnything.

Good Luck!

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