1 cup white sugar
1 cup packed light brown sugar
1 cup sour cream
1 egg
1 3/4 cups essential oil
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/3 cup unbleached all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons cold water
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan. In a medium bowl, combine 2/3 cup of sugar, 1 cup brown sugar and 2 tablespoons sour cream. Beat until light and fluffy. Stir in egg and vanilla. Pour ganache into pan.
In a food processor, separate white and brown sugar, replace them with flour. Add 3 minutes, water and eggs. Process, a few additional minutes if flour is not completely absorbed. Finally, pour into prepared pan.
Bake in preheated oven for 60 minutes, or until a toothpick inserted into the cool part of the cake comes out clean. Unsift remaining flour and salt; stir in hot water. Let cool for 10 minutes before removing from pan.