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Red Velvet Pomegranate Cake

A real show stopper with all the glamour of an old fashioned movie star.
Red Velvet Pomegranate Cake
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You Will Need:

Cake batter
  • 3 extra large eggs, at room temperature
  • ¾ cup (180 ml) canola oil
  • ¼ cup (60 g) butter, melted
  • ¾ cup (180 ml) full cream milk, warmed
  • 1 x 580 g Ina Paarman’s Red Velvet Cake Mix
Cheesecake
  • 1 cup (250 ml) cold tap water
  • 1 x 250 g Ina Paarman’s Lemon Flavour Cheesecake Mix
  • grated rind of one lemon
  • 1 cup (250 ml) fresh cream
Pomegranate glaze
  • 1 pomegranate squeezed to get ⅓ - ½ cup (80 ml - 125 ml) of juice
  • ¼ cup (60 ml) lemon juice
  • 2 T (30 ml) sugar
  • pinch of salt
  • 2 t (10 ml) cornflour
  • 2 T (30 ml) water
Garnish
  • remaining pomegranate syrup
  • pomegranate seeds from 1 pomegranate
Cake batter
  • 3 extra large eggs, at room temperature
  • ¾ cup (180 ml) canola oil
  • ¼ cup (60 g) butter, melted
  • ¾ cup (180 ml) full cream milk, warmed
  • 1 x 580 g Ina Paarman’s Red Velvet Cake Mix
Pomegranate glaze
  • 1 pomegranate squeezed to get ⅓ - ½ cup (80 ml - 125 ml) of juice
  • ¼ cup (60 ml) lemon juice
  • 2 T (30 ml) sugar
  • pinch of salt
  • 2 t (10 ml) cornflour
  • 2 T (30 ml) water
Cheesecake
  • 1 cup (250 ml) cold tap water
  • 1 x 250 g Ina Paarman’s Lemon Flavour Cheesecake Mix
  • grated rind of one lemon
  • 1 cup (250 ml) fresh cream
Garnish
  • remaining pomegranate syrup
  • pomegranate seeds from 1 pomegranate

Ina’s Tip

Use cupcake wrappers around the cake for the perfect finish.

Method:

Cake batter

Adjust the oven shelf to middle position. Preheat oven to 180 °C. Butter and line a 1 x 20 cm round cake tin and a 1 x 20 cm square cake tin.

Beat the eggs, oil and melted butter for 1 minute on high speed until well blended. Add lukewarm milk and beat on high speed. Add the contents of the pack and gently mix in by hand with a spatula.

Mix only until combined. It is important not to over mix.

Divide the mixture between the two lined cake tins. Level and slightly hollow the centres. Bake for 25 minutes. Leave to rest in the tins and then turn out on a cooling rack.

Place the round cake top down inside the outside ring of a 22 cm springform pan positioned on a serving platter. Trim off the edges of the square cake and cut it into 4 even strips. Cut these strips into 5 cm lengths and line the sides of the springform with the strips, best side out.

Pomegranate syrup

In a small saucepan warm the pomegranate juice, lemon juice, sugar and salt. Mix the cornflour with the water and use to thicken the pomegranate syrup. Boil for 1 - 2 minutes. Leave to cool.

Cheesecake

Mix according to package instructions, remember to add lemon rind. Add 2 T of the pomegranate syrup and marble it in. Brush the inside of the cake with 4 T of the glaze. Reserve the rest of the glaze. Pour filling into cake ring and spread evenly to just over the edge. (Surface of filling will be slightly above edge of cake.) Refrigerate overnight.

When ready to serve release the ring and lift it away from the cake.

Sprinkle top with extra pomegranate pips and spoon remaining glaze over.

Red Velvet Pomegranate Cake

A real show stopper with all the glamour of an old fashioned movie star.
Red Velvet Pomegranate Cake
  • Serves: 12
  • OCCASION: Valentines day
  • Recipe Category: Baking, cakes, dessert cold
  • Products in this recipe:

You Will Need:

Cake batter
  • 3 extra large eggs, at room temperature
  • ¾ cup (180 ml) canola oil
  • ¼ cup (60 g) butter, melted
  • ¾ cup (180 ml) full cream milk, warmed
  • 1 x 580 g Ina Paarman’s Red Velvet Cake Mix
Pomegranate glaze
  • 1 pomegranate squeezed to get ⅓ - ½ cup (80 ml - 125 ml) of juice
  • ¼ cup (60 ml) lemon juice
  • 2 T (30 ml) sugar
  • pinch of salt
  • 2 t (10 ml) cornflour
  • 2 T (30 ml) water
Cheesecake
  • 1 cup (250 ml) cold tap water
  • 1 x 250 g Ina Paarman’s Lemon Flavour Cheesecake Mix
  • grated rind of one lemon
  • 1 cup (250 ml) fresh cream
Garnish
  • remaining pomegranate syrup
  • pomegranate seeds from 1 pomegranate
Ina’s Tip

Use cupcake wrappers around the cake for the perfect finish.

Method:

Cake batter

Adjust the oven shelf to middle position. Preheat oven to 180 °C. Butter and line a 1 x 20 cm round cake tin and a 1 x 20 cm square cake tin.

Beat the eggs, oil and melted butter for 1 minute on high speed until well blended. Add lukewarm milk and beat on high speed. Add the contents of the pack and gently mix in by hand with a spatula.

Mix only until combined. It is important not to over mix.

Divide the mixture between the two lined cake tins. Level and slightly hollow the centres. Bake for 25 minutes. Leave to rest in the tins and then turn out on a cooling rack.

Place the round cake top down inside the outside ring of a 22 cm springform pan positioned on a serving platter. Trim off the edges of the square cake and cut it into 4 even strips. Cut these strips into 5 cm lengths and line the sides of the springform with the strips, best side out.

Pomegranate syrup

In a small saucepan warm the pomegranate juice, lemon juice, sugar and salt. Mix the cornflour with the water and use to thicken the pomegranate syrup. Boil for 1 - 2 minutes. Leave to cool.

Cheesecake

Mix according to package instructions, remember to add lemon rind. Add 2 T of the pomegranate syrup and marble it in. Brush the inside of the cake with 4 T of the glaze. Reserve the rest of the glaze. Pour filling into cake ring and spread evenly to just over the edge. (Surface of filling will be slightly above edge of cake.) Refrigerate overnight.

When ready to serve release the ring and lift it away from the cake.

Sprinkle top with extra pomegranate pips and spoon remaining glaze over.

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