Grease base and sides of the pan with the tahini.

In a small mixing bowl combine the milk and sugar and stir until sugar is completely dissolved.

In another mixing bowl combine all the dry ingredients. Pour in the oil first, and start mixing with a whisk. Almost simultaneously gradually add the milk-sugar mixture, and continue whisking until all ingredients are well combined and the batter is smooth.

Pour the batter into the greased pan and sprinkle all over with pine nuts.

Preheat oven (180°C, 350°F) and bake on lower second rack for about 25 minutes, until edges are a bit brownish. Insert a wooden tooth pick into the centre of the cake to check if the cake is ready. Remove from oven and let cool. Cut into 3 cm squares and store in an airtight container. Sfouf keeps well for up to one week, when stored in a cool place.