Preheat the oven to 375 degrees Fahrenheit or 190 degrees Celsius.
Wash all the apples and grate them in a bowl. Squeeze all the juice out of them, using a sieve, towel or simply your hands, in a different container and set aside.
In the bowl with the freshly squeezed grated apples, add all the wet ingredients: eggs, oil, lemon juice, honey, sugar, vanilla and apple juice (measured from the freshly squeezed apple juice).
Next, add the cinnamon, cardamom, nutmeg, salt and baking soda to the batter and mix.
The last step is to incorporate the rest of the dry ingredients into the batter: simply add in the all-purpose flour, rolled oats and baking powder into the mixture and gently mix until there are no more dry spots.
Grease your baking tin with some oil and sprinkle a little bit of flour all around the tin, to prevent the cake from sticking. Pour in all the batter and bake the cake for 35-50 minutes, but make sure to check on it from time to time. Poke a skewer in it; if it comes out clean, the cake should be ready.
The cake can be made ahead one to two days before serving it.
You could make both of the glazes and layer them on the cake, or just pick one of them. Either way, it will be delicious!
For the pomegranate glaze, simply mix the powdered sugar with a little bit of freshly squeezed pomegranate juice at a time. The glaze should be runny, but still thick, it should have a similar consistency to tahini.
For the tahini glaze, simply mix the lemon juice with the tahini. That will make the tahini become grainy. Start adding one teaspoon of water to the tahini at a time, and mix until the mixture becomes smooth again. Once it is all smooth, add the powdered sugar to the bowl and mix until that has dissolved.
Once the cake has completely cooled down, drizzle the tahini glaze all over it, then the pink pomegranate one, and top it all off with the remaining pomegranate seeds and mint leaves. Serve with some ice cream on the side and enjoy!