- 2 tsp baking powder
- 600 g plain flour
- 450 ml sunflower oil
- 700 g carob syrup aka carob molasses
- 700 ml water
- 4 tsp anise seeds
- Preheat the oven to 200C. Fill a pan with the water and anise seeds. Bring to the boil and allow to reduce slightly. Strain and cool the remaining liquid.
- Mix the carob molasses and the baking powder together and allow the mixture to sit for 3 or 4 minutes as it slowly changes colour. Add the vegetable oil and 600ml of the anise water.
- Add the flour gradually, stirring well (this is a bit easier if you have a mixer). Grease two 6cm deep medium-sized cake tins with oil and pour in the batter. You can decorate with pine nuts or sesame seeds at this point if you like. Bake for 35-45 minutes – when it's done it will feel springy and moist like a traditional sponge cake.