Preheat oven to 180°C.
Whip the eggs with the raw cane sugar. Pour in the whipping cream and the beer and whisk until they are completely blended with the eggs.
Stir in the almond flour and the tender wheat flour, at the end add the grated peel of one orange.
Divide the batter into 14 small muffin moulds lined with paper cases and bake them from 15 up to 20 minutes, until golden and dry inside.
Let them cool completely before dusting with icing sugar.