Preheat the oven to 190°C and grease a 23cm tin.
Mix the almonds, caster sugar, flour, baking powder, cinnamon, and salt in a bowl.
Whisk the eggs, melted butter, and almond extract in a separate bowl.
Stir the dry ingredients into the wet mixture until combined.
Pour the batter into the prepared tin.
Arrange fresh fig halves cut-side up on top of the batter.
Sprinkle with remaining sugar and bake for 30 minutes until set.
Cool the cake for 10 minutes then transfer to a wire rack.
Heat oil in a saucepan and fry shallots for 3 minutes.
Add rosemary, sultanas, raisins, and brown sugar to fry until caramelised.
Add remaining chutney ingredients, boil, then simmer for 10 minutes.
Serve cake slices with the chutney and cheddar cheese.