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1
Put oven rack in middle position and preheat oven to 350F.
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2
Oil pan and dust with chestnut flour, knocking out excess.
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3
Toast hazelnuts in a shallow baking pan until fragrant and interior of nuts are pale golden, 10 to 12 minutes.
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4
Rub nuts in a kitchen towel to remove any loose skins (some skins may not come off).
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5
Cool nuts to room temperature and chop medium-fine.
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6
Sift together chestnut flour, baking powder, and salt in bowl, then stir in nuts.
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7
Beat together egg yolks, oil, honey, and 2 tablespoons sugar with an electric mixer at high speed until thick and pale, about 5 minutes in a stand mixer or 8 minutes with a handheld.
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8
Add flour mixture and mix at low speed just until flour is moistened.
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9
Beat egg whites and a pinch of salt in another medium bowl with cleaned beaters at medium-high speed until they form soft peaks.
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10
Add remaining 2 tablespoons sugar a little at a time, beating, and beat until whites just hold stiff peaks.
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11
Fold one third of whites into batter to lighten it, then fold in remaining whites gently but thoroughly.
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12
Spread batter in pan and rap pan on work surface once to release any large air bubbles.
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13
Bake 30 minutes, then loosely cover with foil and bake until a wooden pick or skewer inserted in center of cake comes out clean, 10 to 15 minutes more.
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14
(Cake is naturally dark.)
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15
Transfer cake in pan to a rack and cool 30 minutes, then remove side of pan and cool completely.
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16
Remove cake from bottom of pan to serve if desired.
