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In a medium pot, combine the water and anise seed. Bring to a boil over high heat, then reduce the heat to medium/low and simmer for 3 minutes. Cut the heat, cover, and let steep for 3 hours and the mixture is completely cooled. Strain the mixture.
Preheat the oven to 350 F. Spread a circular cake tin (I used a 10 inch diameter) with tahini, to prevent sticking. You can also add a circular parchment paper to the bottom to make the cake easier to remove from the pan.
In a large bowl, mix the flour, semolina, sugar, turmeric, and baking powder.
In another bowl, add the anise water, rose water, and oil. Whisk to combine.
Add the dry ingredients to the wet ingredients and mix until well combined.
Pour the batter into the tahini-lined cake tin and top with the pine nuts if using.
Bake for 50-60 minutes until a toothpick comes out clean. Allow to cool slightly, cut, and enjoy.
Store at room temperature for a couple days, or for a week in the fridge.