Rachel Lambert: forager, author, guide
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Using all parts of the sloes for this decadent, homemade chocolate cake

A decadent, sloe gin-soaked chocolate cake with sloes laced through the cake in three different ways. This recipe was requested on several of my foraging courses (I do go on about lots of my favourite wild recipes) so here it is!

You'll first need to make your sloe gin (recipe in my Wild Food Foraging book) and let it infuse for at least 3 months.

A slice a sloe gin-soaked chocolate cake

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