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.