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Preheat the oven to 200°C (400°F). Butter and line an 8-inch pan with parchment paper. Set aside.
In a bowl, whisk together almond flour and baking powder, set aside.
In a blender or food processor, blend sugar, eggs, and thyme on high speed for 3 minutes until you have a smooth mixture and the thyme leaves are finely chopped and no longer visible in the batter.
Add tangerines and almond flour mixture and blend on high speed for 3 minutes until you get a smooth velvety batter.
Bake for 35 minutes, then cover with aluminum foil and bake for 15 minutes more. Let it cool on a wire rack.
For the glaze, whisk together confectioners sugar and tangerine juice until smooth. Pour over the cake to cover it, scatter thyme leaves on top of it. Let it set and serve.