Bung everything except the pears in a mixer and beat the bajeezus out of it. Add the pear but no the juice and mix until the pears are broken up a little bit but still quite chunky. Pour into cake tin and bake at 180 deg cel until a skewer comes out clean. When you pop it in the oven, whisk the gelatin into the reserved juice. Microwave for 30-60 seconds until quite warm then set aside to cool, while cake bakes. Once cake is done, gently stab the cake with the skewer so there are holes everywhere about 2 cm apart. Slowly spoon the jelly over the cake so it goes into the holes. Chuck it in the fridge to set.