Preheat the oven to 160°C and line a 20cm or 23cm springform cake tin.
Melt butter, honey, and sugar in a saucepan and simmer for one minute.
Cool the mixture for 20 minutes before stirring in the beaten eggs.
Sift flour and baking powder into a bowl and stir in the honey mixture.
Incorporate fennel seeds and four tablespoons of chopped chestnuts into the batter.
Pour batter into the tin and top with remaining chestnuts, pine nuts, and salt.
Bake for 45 to 60 minutes until a skewer comes out clean.
Cool in the tin for five minutes before transferring to a wire rack.
Brush the top of the cake with two tablespoons of warmed honey.