1) Gather in a bowl eggs with the oil and it sugar cane and mix with a whisk until the mixture is homogeneous. Add the sifted flour with yeast, 70 g of candied peels diced, a pinch of salt, the grated orange zest, the beer and milk; mix the ingredients.
2) Grease and flour an oval donut mold measuring 30×20 cm; heat the oven to 180 degrees. Pour the mixture into the mold and cook the cake for about 50 minutes. Let it cool and turn it out on a wire rack.
3) When serving, sprinkle it with a little powdered sugar and decorated as desired with the candied peel left cut into julienne strips.