Espresso Caramel Pear Squares

From Ren Behan - Author Wild Honey and Rye

A traybake with seasonal pears, an espresso shot and a caramel-chocolate drizzle.



  • One cup or 225g caster sugar
  • 4 large, free range eggs
  • One cup or 240ml mild, light olive oil or vegetable oil
  • 1 teaspoon vanilla bean power or extract
  • 1/2 cup or 125ml espresso coffee
  • 2 cups or 240g self-raising flour
  • 1 tsp baking powder
  • 2 fresh pears, peeled, sliced
  • 1/2 cup or 100 g chocolate caramel drops
  • 1/2 cup or 125 ml espresso coffee
  • Butter for greasing the tin


  1. Pre-heat your oven to 180°C. Taking a small knob of butter, grease and line a rectangular baking tin or tray (approx 9 Inches x 13 Inches) with baking paper.
  2. In a large mixing bowl, beat the caster sugar, eggs, olive oil and vanilla together for five minutes, until slightly thickened.
  3. Pour in a freshly brewed shot of espresso coffee and mix again.
  4. Sift the flour and baking powder into the mixture and carefully mix (with a metal spoon, not mixer) until it is all combined.
  5. Pour into a baking tray and then carefully lay some pear slices over the top, in rows. The pear pieces should just be visible.
  6. Bake in the pre-heated oven for 45-50 minutes, or until a toothpick comes out clean. Once cooked, take out of the oven and leave the cake to cool.
  7. In the meantime, make the drizzle by melting the chocolate caramel drops form one minute in the microwave, or in a bowl over some gently simmering water. Once melted, add in a shot of espresso and mix together very well quickly until you have a smooth sauce.
  8. Drizzle the cake all over with the espresso-caramel sauce and cut into squares before serving.
  9. Keeps well in a tin for up to five days.


  • For the drizzle, I used Silverspoon Caramel Milk Chocolate Flavour Drops.