1. Preheat the oven to 350°F (180°C). Grease a 9.5×5 inches (24x12cm) loaf pan lightly and line with some baking paper. Set aside.

2. Heat up a non-stick pan and add the spinach. Let cook until the leaves have wilted. Remove from the heat and let cool down. Add the spinach to a blender (or use an immersion blender) and mix until you get a smooth spinach purée. Set aside.

3. Add margarine and sugar to a large bowl and mix until very light and fluffy. Add the eggs one after another, mixing well after each addition. Next, add the pandan paste, vanilla extract, and spinach and stir in. Combine flour with baking powder, salt, and orange zest, then add it in two batches to the bowl, alternating with the milk – mix until just combined. Pour the batter into the prepared loaf pan, smooth out the top, and bake for about 55-60 minutes or until a wooden skewer inserted into the center of the cake comes out clean. Remove the cake from the oven and let cool down inside the loaf pan for several minutes, then remove and let cool down completely on a wire rack.

4. For the glaze, mix the confectioners’ sugar with lemon juice and milk until smooth. The mixture should be quite thick – if needed, thin it out with a little more lemon juice or milk. Glaze the cooled cake with the mixture and let it dry before cutting. Store leftovers at room temperature and eat within 2-3 days.