Peach-Ricotta Pound Cake

Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray and line the bottom and 2 long sides with parchment paper, leaving 2 inches overhanging on each side.

Beat sugar and butter in a stand mixer fitted with the paddle attachment or in a large bowl using an electric mixer on medium-high speed until creamy, about 5 minutes. Beat in eggs, one at a time, until incorporated, scraping down the sides of the bowl between each addition. Add ricotta, orange zest, 2 tablespoons orange juice and vanilla (or almond extract); beat on medium-low speed just until combined, about 1 minute. Add whole-wheat flour, all-purpose flour, baking powder, salt, ginger and cinnamon; beat on low speed until almost combined, about 1 minute. Fold peaches into the batter. Spoon the batter into the prepared pan and spread evenly.

Bake until starting to brown around the edges and a wooden pick inserted in the center comes out clean, about 1 hour. Let cool in the pan on a wire rack for 10 minutes. Run a knife around the edges to loosen, then invert the cake onto the rack. Carefully turn it right-side up. Let cool completely, about 30 minutes.

Whisk confectioners' sugar and the remaining 1 teaspoon orange juice in a small bowl until smooth. Spoon the glaze onto the cake and immediately sprinkle with almonds.