• Remove the packaging from the almond paste and set it on a cutting board. Use a sharp knife to cut it into thin slices (about ¼-inch thick).
• Preheat the oven to 350 degrees Fahrenheit and line a 8-inch baking pan with parchment paper.
• Transfer the oats, baking powder, sea salt, and ground cinnamon to a high-speed blender and blend for 60 seconds or until a flour forms.
• In a mixing bowl, whisk together the eggs, oat milk, avocado, pure maple syrup, and vanilla extract until the wet ingredients are well combined.
• Transfer the flour mixture to the mixing bowl with the wet mixture and mix well.
• Pour half of the cake batter into the prepared baking dish and spread it into an even layer.
• Lay the slices of almond paste on top of the cake batter, using all of the slices.
• Pour the remaining cake batter on top of the almond paste layer. Sprinkle the top of the cake batter with sliced almonds.
• Bake on the center rack of the preheated oven for 28 to 32 minutes, until the casserole is golden brown and tests clean. Insert a digital thermometer into the center of the top cake layer (about ¼ way through the cake). If it reads 190 degrees or higher, it is ready. I don’t recommend inserting the thermometer into the center of the cake because the almond paste will remain a lower temperature than the cake.
• Allow the cake to cool for at least 15 minutes before slicing and serving.

Make the Glaze:

• Mix one cup of powdered sugar in a small bowl or a measuring cup with one tablespoon of water until the mixture is thick and creamy. Drizzle the glaze over the bear claw cake before serving.