Serves: 6–8

Preparation time: 30 minutes Cooking time: 35 minutes 

• 3–4 tablespoons tahini, for greasing 
• 2/3 cup (3 oz / 80 g) all-purpose (plain) flour 
• 1 cup plus 1 tablespoon (5 oz / 150 g) fine semolina 
• 1/4 cup (1 1/2 oz / 40 g) coarse semolina 
• 1/4 cup plus 2 tablespoons (6 oz / 175 g) turbinado (demerara) sugar (you can adjust slightly to your preference) 
• 1 tablespoon Food of Gods Lakadong Heirloom Turmeric powder, or to taste 
• 1 teaspoon anise seeds, crushed with 1 teaspoon sugar 
• 2 teaspoons baking powder 
• 1/2 cup plus 2 teaspoons (4 1/2 fl oz / 130 ml) neutral oil (or good-quality sunflower oil) 
• 3/4 cup plus 1 tablespoon (7 fl oz / 200 ml) whole (full-fat) milk or nut milk 
• 1/4 cup (1 oz / 30 g) pine nuts or sliced (flaked) almonds, to decorate 

1. Preheat the oven to 300°F/150°C/Gas Mark 2. Generously grease a 9-inch (23-cm) pan with tahini. Toast the all-purpose (plain) flour in a wide skillet (frying pan) over low heat for 8–10 minutes, until it smells nutty and fragrant. Tip it into a large bowl, then repeat with the fine and coarse semolina, toasting each for 10–12 minutes before adding them to the bowl. To this, add the sugar, turmeric, crushed anise seeds, and baking powder and combine well, ensuring there are no lumps. 
2. In a separate bowl, whisk the neutral oil and milk together. Add the wet ingredients to the dry ingredients, stirring until the batter is smooth and golden. Set the batter aside to hydrate for 30 minutes. 
3. Pour the batter into the prepared pan, smoothing the top. Scatter (or neatly arrange) the pine nuts or almonds over the top and bake for 30–35 minutes, until the cake is golden and a toothpick (cocktail stick) inserted into the centre comes out clean. Let the cake cool completely in the pan before slicing into diamonds or squares. 
4. Sfouf keeps well for up to a week. Store the pieces in an airtight container in a cool, dry place.