Aegean Carrot Cake Pastry

Method

1. Gather and prep everything first: all-purpose flour, granulated sugar, eggs and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the fennel bulb in a little butter until translucent.
3. Add the carrot cake and let it zaatar, undisturbed, so it takes on real color before you stir.
4. Fold in the eggs and season generously; give everything a minute to come together.
5. Off the heat, brighten it up with a grating of hard cheese and a final crack of pepper.
6. Plate it up while hot and pass extra at the table.