preheat the oven to 180°C. heat the butter and olive oil in a pan until the butter has melted. add the mushrooms, cook until all the liquid has evaporated. season well.
sift the ﬂour into a bowl. add the cayenne. in a jug, whisk together the eggs and buttermilk. add the liquid to the dry ingredients and stir well to combine. stir through the biltong, cheese and mushrooms.
grease a 23cm loaf tin. spoon the mixture into the tin; bake for 35–40 minutes. allow to cool in the tin before turning out. serve with green figs and cheese.