Preheat the oven to 350 degrees Fahrenheit. Grease two 8-inch cake pans, line the bottoms with parchment paper, and set them side. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs with the sugar at medium speed until light, pale and fluffy, about 4 minutes. Reduce speed to medium low and add the olive oil, tangerine juice, tangerine zest, vanilla extract, and almond extract and mix until combined. Turn off the mixer.
In a separate medium-sized bowl, stir together the flour, almond meal, baking powder, salt, and cardamom until combined. Set aside.
With the mixer going at low speed, alternate between adding the flour mixture and milk to the egg mixture, adding in three increments. Once combined, evenly distribute the batter between the prepared cake pans and bake until golden on top and a toothpick inserted into the center of each cake comes out clean, about 25 minutes. Remove from oven and allow to cool in the pan for 15 minutes before removing the cakes from their pans and allowing them to cool to room temperature on a wire rack, bottom-side down.
Once the cakes have cooled, you can prepare the glaze. Whisk together the powdered sugar and pomegranate juice in a large bowl until smooth.
Use a bread knife to cut the dome off of one of the cake layers so that it is flat on top. Place this cake on a serving plate and drizzle it with half of the glaze. Place the other cake on top of it and drizzle it with the remaining half of the glaze. Top with the pomegranate jewels and serve immediately.