Step 1: Place the whole tangerines in a pot of water and boil for 1.5 hours until soft. Drain and let cool.
Step 2: Once cool, cut the tangerines in half and remove any seeds. Puree the whole fruit (peel and all) in a food processor until smooth.
Step 3: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
Step 4: In a large bowl, beat the eggs and 1 cup of sugar together until thick and pale.
Step 5: Fold in the tangerine puree, almond flour, and baking powder until well combined.
Step 6: Gently stir in the chopped Medjool dates.
Step 7: Pour the batter into the prepared pan and bake for 50-60 minutes, or until a skewer comes out clean.
Step 8: While the cake bakes, prepare the syrup by simmering 1/2 cup water, 1/2 cup sugar, and crushed cardamom pods in a small saucepan for 10 minutes.
Step 9: Remove the cake from the oven and poke holes across the surface with a toothpick. Pour the warm syrup over the cake.
Step 10: Allow the cake to cool completely in the pan before removing and serving.