T here is a particular green that belongs to spring: pale and luminous, it’s softer than the dark foliage of winter, and quieter than the glossy abundance of summer herbs. Spinach, the colour of new growth, captures this moment perfectly. Tender and almost impossibly vivid, this cake loses its metallic edge in the heat of the oven, leaving a gentle, vegetal brightness. Baked in a shallow tin and spread with cream cheese icing, when sliced into squares, it produces the perfect ratio of cake to icing and tastes uncommonly good. A cake for spring, AKA spinach cake Prep 10 min Cook 50 min serves 8-10 For the cake 120g baby leaf spinach , stems removed 120ml milk 200g plain flour 1 ½ tsp baking powder ¼ tsp bicarbonate of soda (baking soda) ¼ tsp fine sea salt 3 large eggs , at room temperature 180g caster sugar Finely grated zest of 1 lime 120ml solid coconut oil , melted and cooled to tepid 1 tsp vanilla extract For the icing 200g cream cheese 100g icing sugar, sifted Finely grated zest of 1 lime , plus 1 tsp…