Preheat the oven to 170℃. In a medium sauce pot add all the sauce ingredients and bring to a boil before simmering for 5 mins until it has reduced a little. Set aside.

In a large mixing bowl add the yogurt, milk, baking powder, baking soda, salt and stir. Let this sit for a few minutes, it will get bubbly and frothy. Measure out the other ingredients until then.

In the same bowl add the melted butter, sugar and stir together with a wooden spoon. Add the flour, almond flour, cardamom powder, saffron, salt and nuts. Mix together until the batter is smooth and looks lump free. Add the ricotta and gently mix through, we want little lumps of ricotta so don’t go over mixing at this point.

Pour half the milk sauce into the 8x8 square baking dish, and dollop large spoonfuls of the batter into the sauce. Once all the batter is in the baking dish add more nuts on top (optional).

Bake this at 170℃ for 45-50 mins until the top is golden, the batter is baked into a cake and the sauce is bubbling on the sides. You cannot do a toothpick test on this as it will be wet at the bottom. But it should be dry to the touch on top. I love to serve this warm with the extra sauce (which I chill in the fridge until it bakes.)